Chicken and Potato Curry

★Ingredients

500g (1 lb) chicken breast or thighs, cut into bite-sized pieces

2 large potatoes, peeled and diced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 large onion, finely chopped

2 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/2 teaspoon chili powder (adjust to taste)

1 can (400ml) coconut milk

1 cup chicken broth

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

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★Instructions

1. Prepare the Ingredients:

• Dice the chicken and potatoes, chop the onion, and mince the garlic and ginger.

1. Cook the Onions, Garlic, and Ginger:

• Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they are soft and golden brown, about 5-7 minutes.
• Add the garlic and ginger and cook for an additional 1-2 minutes until fragrant.

1. Add Spices:

• Stir in the curry powder, turmeric, cumin, coriander, paprika, and chili powder. Cook for about 1 minute to toast the spices.

1. Cook the Chicken:

• Add the diced chicken to the pan. Cook until the chicken is no longer pink on the outside, about 5 minutes.

1. Add Potatoes and Liquids:

• Add the diced potatoes, coconut milk, and chicken broth to the pan. Stir well to combine.

1. Simmer:

• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.

1. Season and Garnish:

• Season with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.

1. Serve:

• Serve the curry over rice or with naan bread.

Enjoy!