Easy Chicken Curry with Fresh Curry Leaves

Complexity: 3/5

This easy chicken curry is perfect for beginners to Indian cooking. The curry leaves add a unique flavor and aroma to the dish, but they are not essential. If you don't have curry leaves, you can substitute dried oregano or thyme.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 ginger root, minced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon salt
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh curry leaves (optional)

Instructions:

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook until softened about 5 minutes.
3. Add the garlic, ginger, turmeric powder, coriander powder, garam masala, and red chilli powder and stir to combine.
4. Add the chicken and cook until browned on all sides.
5. Add the diced tomatoes, water, and salt and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
7. Stir in the cilantro and curry leaves (if using) and serve with rice or naan bread.

Tips:

• For a spicier curry, add more red chilli powder or a pinch of cayenne pepper.
• To make the curry vegetarian, substitute chickpeas or tofu for the chicken.
• Curry leaves can also be used to garnish the dish before serving.