Koto | FoodieAtlas

Ingredients

1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium tomato, chopped
1 can (400 ml) coconut milk
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
Salt to taste
Black pepper to taste
1-2 green chilies, chopped (optional)
Fresh cilantro for garnish (optional)
Cooked rice for serving

Instructions

Heat the vegetable oil in a large pot or skillet over medium heat.

Add the finely chopped onion and saut√© until translucent, about 5 minutes.

Stir in the minced garlic and fresh ginger, cooking for another minute.

Add the chopped tomato and cook until it softens, about 3-4 minutes.

Stir in the curry powder, ground turmeric, and ground coriander. Cook for a few minutes until the spices are fragrant.

Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook until the chicken is browned on all sides.

Pour in the coconut milk and add the chopped green chilies if using. Season with salt and black pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with fresh cilantro if desired.