1.5 lbs (700g) boneless chicken, cut into bite-sized pieces

2 tablespoons oil (vegetable or coconut)

1 large onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

2 tomatoes, finely chopped

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

½ teaspoon salt (or to taste)

½ cup coconut milk (or plain yogurt for a tangy twist)

½ cup water

Fresh cilantro, chopped, for garnish

1 green chili, slit (optional for extra heat)

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown.
Stir in the garlic, ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until the tomatoes break down and the mixture thickens.
Add the chicken pieces and stir well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and water. Mix well, cover, and let it simmer for 15-20 minutes, stirring occasionally.
Once the chicken is tender and the curry has thickened, stir in the garam masala and simmer for another 2 minutes.
Garnish with fresh cilantro and serve hot with rice or naan.

Adjust chili powder and green chili for desired spice level.

Swap coconut milk for yogurt or heavy cream for a different flavor profile.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Reheat on the stovetop with a splash of water or coconut milk.