Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup coconut milk
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
Instructions:
- Season the Chicken:
- In a bowl, mix curry powder, cumin, paprika, turmeric, salt, and pepper.
- Rub the spice mixture evenly over the chicken breasts. Let it marinate for at least 15 minutes to allow the flavors to infuse.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
- Remove the chicken from the skillet and set aside.
- Saute Onions and Garlic:
- In the same skillet, add chopped onions and sauté until they become translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Prepare the Curry Sauce:
- Pour in the diced tomatoes (with their juices) and stir to combine.
- Add coconut milk to the skillet and mix well.
- Bring the mixture to a simmer, then reduce the heat to low.
- Simmer the Chicken:
- Return the seared chicken to the skillet, nestling it into the curry sauce.
- Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is cooked through and the flavors meld.
- Serve:
- Serve the chicken and curry sauce over cooked rice.
- Garnish with fresh cilantro if desired.
Enjoy your delicious weekend lunch of Chicken in Curry Sauce! Feel free to adjust the spice levels and ingredients to suit your taste preferences.
