Ingredients

For the chicken:

• 1 ½ lb chicken breasts cut into bite-sized pieces
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 2 tablespoons olive oil

For the curry:

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 teaspoon garlic minced
• 2 tablespoons tomato paste
• 1 ½ tablespoon curry powder
• 1 teaspoon salt
• 13.5 oz coconut milk one can
• 1 tablespoon cilantro chopped
• Lemon wedges to garnish

Instructions

1. In a medium bowl combine chicken pieces with chili powder, salt, and turmeric powder. Coat them well.
2. Heat a 4 qt dutch oven on a medium flame; add olive oil followed by chicken and sear them for 4-5 minutes. Transfer the chicken to a bowl and set it aside.
3. Add the remaining oil to the same pot and add the onion and garlic. Saute for 3-5 minutes until the onions turn translucent.
4. Add in the tomato paste, curry powder, and salt. Saute for a couple of minutes and stir in the coconut milk.
5. Once the curry starts bubbling add the chicken back to the pot and allow the curry to simmer for 15-20 minutes on a low flame.
6. Once the chicken is cooked through, add in the chopped cilantro and turn off the flame.
7. Serve the chicken curry with a bowl of rice to enjoy!