Coconut Curry Chicken

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Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tbsp cornstarch
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

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Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook for 5-7 minutes until lightly browned. Remove the chicken from the pot and set aside.
3. Add the onion to the pot and sauté until translucent, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the curry powder, turmeric, cumin, cinnamon, and coriander and stir to combine.
6. Add the coconut milk, chicken broth, and tomato paste and whisk to combine.
7. In a small bowl, mix together the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the pot and stir to combine.
8. Bring the mixture to a boil and then reduce the heat to a simmer.
9. Return the chicken to the pot and stir to combine.
10. Cover the pot and let the curry simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
11. Season with salt and pepper to taste.
12. Serve hot with rice or naan bread, and garnish with chopped cilantro.

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Enjoy your delicious Coconut Curry Chicken!