Easy Chicken Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• Sea salt and freshly ground black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
2. Reduce heat to medium. Add the chopped onion to the same pan and sauté until soft and translucent, about 5 minutes. Add the minced garlic and curry powder, stirring constantly for 1 minute until fragrant.
3. Return the chicken to the pan. Pour in the coconut milk and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
4. Bring to a gentle simmer. Reduce heat to low and let it cook uncovered for 20-25 minutes, or until the sauce has thickened slightly and the chicken is cooked through. Season with salt and pepper to taste. Serve hot over steamed rice.