Ingredients
- Chicken pieces (bone-in, skin-on): 2.5 lbs
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Ginger (grated): 1 tbsp
- Tomatoes (diced): 2 medium
- Curry powder: 2 tbsp
- Coconut milk: 1 can (13.5 oz)
- Vegetable oil: 2 tbsp
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pot and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3: Stir in the diced tomatoes and curry powder. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and break down.
- Step 4: Return the browned chicken to the pot. Pour in the coconut milk, ensuring the chicken is mostly submerged.
- Step 5: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender. Serve hot with rice or ugali.
Notes
- Refrigerate leftovers promptly in an airtight container for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of water or coconut milk to prevent drying.
- Serve this flavorful chicken with a side of fluffy basmati rice and a sprinkle of fresh cilantro for added vibrancy.
- Don't be afraid to adjust the curry powder to your preferred spice level, starting with less and adding more to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American