Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 bay leaf
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 1 cup crushed tomatoes
  • 13.5 oz full-fat coconut milk
  • 1 tsp granulated sugar
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Pat the chicken cubes dry with a paper towel and season with salt and pepper.
  2. Heat 1 tbsp of oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 2-3 minutes per side until a golden-brown crust forms. Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add the remaining 2 tbsp of oil. Sauté the diced onion for 5-7 minutes until translucent and slightly golden.
  4. Stir in the minced garlic, grated ginger, and the bay leaf. Cook for 1 minute until fragrant.
  5. Add the curry powder, cinnamon, paprika, turmeric, and cayenne. Stir constantly for 60 seconds to bloom the spices.
  6. Pour in the crushed tomatoes and sugar. Stir well, scraping up the browned bits (fond) from the bottom of the pan.
  7. Stir in the coconut milk until the sauce is a uniform, creamy consistency. Return the seared chicken to the pan and simmer until the chicken is cooked through and the sauce has thickened.
  8. Garnish with chopped fresh cilantro before serving.