Mexican Chicken Curry
A flavorful and aromatic Mexican-inspired chicken curry. This recipe combines the warmth of cumin and chili powder with the creaminess of coconut milk.
Ingredients
- ●1 pound chicken breastcut into 1-inch pieces
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon chili powderground
- ●1 teaspoon curry powderground
- ●1 cup coconut milkfull-fat canned
- ●2 tablespoons tomato pastecanned
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 5
Add the cumin, chili powder, and curry powder to the skillet and cook for 1 minute.
- 6
Stir in the tomato paste and cook for 1 minute.
- 7
Add the coconut milk to the skillet and stir to combine.
- 8
Return the chicken to the skillet and stir to coat with the curry sauce.
- 9
Reduce the heat to medium-low and simmer for 10-15 minutes, or until the chicken is cooked through.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with chopped cilantro if desired.