Ingredients
- Chicken pieces (bone-in, skin-on) – 2 lbs
- Onion, chopped – 1 large
- Garlic, minced – 4 cloves
- Ginger, grated – 1 inch piece
- Curry powder – 2 tablespoons
- Turmeric powder – 1 teaspoon
- Coconut milk – 1 can (13.5 oz)
- Diced tomatoes – 1 can (14.5 oz)
Instructions
- Step 1: In a large bowl, combine the chicken pieces with curry powder, turmeric powder, salt, and pepper. Mix well to coat the chicken evenly.
- Step 2: Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Step 3: Add the chicken pieces to the pot and brown on all sides. This may need to be done in batches to avoid overcrowding the pot.
- Step 4: Pour in the diced tomatoes and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
- Step 5: Taste and adjust seasoning as needed. Serve hot with rice, chapati, or ugali.
Notes
- Leftovers taste even better the next day; store in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, gently warm the chicken in a saucepan over low heat, adding a splash of water or coconut milk if needed to prevent drying.
- Serve this fragrant chicken curry with a side of fluffy rice and a sprinkle of fresh cilantro for a delightful East African-inspired meal.
- Browning the chicken in batches is crucial for developing rich flavor and preventing the pot from steaming instead of searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American