Easy Coconut Milk Chicken Breasts Curry

Heat the olive oil in a large pan over medium heat. Add the chicken cubes and cook until browned. Make sure not to crowd the chicken; if needed, cook in batches for better browning. Remove the chicken and set aside.

In the same pan, add the chopped onions and cook until translucent, about 5 minutes. Make sure to scrape up any browned bits from the chicken – they add flavor!

Add the minced garlic and grated ginger to the onions, and stir until fragrant. This will take about 1 minute. The key here is to keep the heat low to prevent burning, as burnt garlic can introduce a bitter note to the dish.

Stir in the curry powder, turmeric, and cumin, and cook for an additional 2 minutes to release the flavors of the spices.

Add the chopped tomatoes to the pan and stir to combine. Let it simmer for about 5 minutes, or until the tomatoes soften and begin to break down.

Return the chicken to the pan and add the coconut milk. Season with salt and pepper. Let the curry simmer on a low heat for about 15-20 minutes, or until the chicken is cooked through and the flavors are well combined. Avoid boiling the curry, as it can cause the coconut milk to separate and curdle.

Serve the curry over the cooked basmati rice and garnish with fresh coriander leaves for the best presentation and flavor.