Coconut Curry Chicken

Ingredients

- 1 tablespoon vegetable oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 tablespoons curry powder

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon red pepper flakes (adjust to taste)

- 1 can (14 ounces) coconut milk

- 1 cup chicken broth

- 1 tablespoon soy sauce

- 2 tablespoons brown sugar

- 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

- 1 red bell pepper, sliced

- 1 cup broccoli florets

- Salt and pepper to taste

- Cooked rice for serving

- Chopped fresh cilantro for garnish

Instructions

1. In a large skillet or pot, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

2. Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.

3. Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes. Cook for 1 minute, stirring constantly.

4. Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a simmer.

5. Add the chicken pieces to the skillet and simmer for 10-12 minutes, or until the chicken is cooked through.

6. Add the sliced red bell pepper and broccoli florets to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender-crisp.

7. Season the coconut curry chicken with salt and pepper to taste.

8. Serve the coconut curry chicken hot over cooked rice.

9. Garnish with chopped fresh cilantro before serving. Enjoy the aromatic flavors of this coconut curry chicken dish!