I just bought spices containers, they are magnetic so I got to organize them on my fridge. They all very colorful with turmeric, paprika, cumin etc. I love looking at them and I got to cook something with them too. I usually make chicken curry using an instant paste cause they are just easier. But this time I used all these spices so kinda making it from “scratch”.
This one is easy to make. I skipped marinating the chicken because I used chicken thighs, which are the part of chicken that have the most flavor. But if you want to be healthier, go with chicken breast, they also look better when you cubed them.
Ingredients:
2 tbsp cooking oil
2 garlic cloves -minced
2 tsp ginger -finely minced
1/2 onion -chopped
1 lb chicken thighs -cubed around 1″
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 cup coconut milk
1 cup chicken stock or water
1 tbsp tomato paste
Salt
1/4 cup cilantro leaves -chopped
Instructions:
- In a large skillet over medium high heat, heat oil and add onion and cook for about 1 minute. Then add garlic and ginger and cook for another minute.
- Add all the spices (turmeric, cumin, coriander and garam masala) and cook for 2 minutes.
- Add the chicken and cook until well done about 3 minutes.
- Add coconut milk, chicken stock and tomato paste. Give a really good stir, lower heat to medium and let it simmer for 10 minutes or until sauce reduces and thickens to your liking.
- Add some salt to taste. Cook for another 2 minutes, then taste to see if it needs more salt.
- Garnish with chopped cilantro. Enjoy!