1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 onion, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, minced
2 tbsp curry powder
1 can (14 oz) of coconut milk
1 cup of chicken broth
1 tsp sugar
Salt and pepper, to taste
1 tbsp vegetable oil
Fresh cilantro, for garnish (optional)
Heat the oil in a large pot or Dutch oven over medium heat.
Add the onions and sauté until softened and lightly browned, about 5 minutes.
Add the garlic and ginger and sauté for another minute.
Add the curry powder and cook for an additional minute, stirring constantly.
Add the chicken to the pot and stir to coat with the curry mixture.
Pour in the coconut milk and chicken broth, and stir to combine.
Add sugar and season with salt and pepper to taste.
Bring the curry to a simmer and reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.
Taste and adjust seasoning as needed.
Garnish with cilantro (if using) and serve over rice.
Enjoy your homemade Chicken Curry!