Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons (30 g) plain yogurt
  • 2 tablespoons (30 ml) lemon juice
  • 2 tablespoons (16 g) Madras curry powder
  • 2 tablespoons (30 ml) vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 can (14 oz or 400 g) coconut milk
  • 1 medium tomato, diced
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a mixing bowl, combine chicken, yogurt, lemon juice, and Madras curry powder. Mix well and marinate for at least 30 minutes.
  2. Heat vegetable oil in a large skillet over medium heat. Add finely chopped onions, stirring until they are translucent (about 5-7 minutes).
  3. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add marinated chicken pieces to the skillet. Sauté until they are browned on all sides (about 5-7 minutes).
  5. Stir in diced tomatoes and coconut milk. Bring the mixture to a simmer, then lower the heat and cook for 20 minutes or until the chicken is cooked through.
  6. Taste and adjust seasoning with salt. Garnish with fresh cilantro before serving.