A delightful and flavorful chicken curry with a creamy coconut base, perfect for a comforting meal.
Chop the garlic, ginger, and chili peppers finely.
Use a sharp knife to ensure even chopping for consistent flavor distribution.
Heat a large pan over medium heat and add a bit of oil. Sauté the chopped garlic, ginger, and chili peppers for about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the finely chopped onion to the pan and cook until translucent, about 10 minutes.
Cook on medium-low heat to avoid browning the onions.
Stir in the chili powder, turmeric, and curry powder, cooking for another minute to release their aromas.
Toast the spices briefly to enhance their flavors.
Add the chopped tomatoes and simmer for 5 minutes.
If using fresh tomatoes, ensure they are ripe for a sweeter sauce.
Pour in the coconut milk and let the mixture simmer gently for 20 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Meanwhile, cut the chicken into bite-sized pieces and cook in a separate pan with a bit of oil and the ground coriander until sealed.
Ensure the chicken is evenly cooked on all sides.
Add the cooked chicken to the sauce and let it simmer for another 30 minutes on low heat.
Cover the pan partially to retain moisture while allowing the sauce to thicken.
Taste and adjust the seasoning with salt as needed. Serve hot with your choice of rice or bread.
Garnish with fresh cilantro for added freshness and color.
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