Chicken Curry with Coconut Milk

Instructions

1. Step 1

   Place the chicken in a mixing bowl and season it with ½ tsp (3 gr) of the salt and the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 700.0 gr Chicken Thigh, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Heat the cooking oil in a large skillet over medium heat. Add the seasoned chicken and sear until lightly browned, turning occasionally, then transfer it to a plate.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Cooking Oil

   Cookware: plate, skillet, wooden spoon

3. Step 3

   Add the onion to the same skillet and cook over medium heat until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic and ginger. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 12.0 gr Ginger

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook briefly over low heat.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 18.0 gr Curry Powder, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: skillet, wooden spoon

6. Step 6

   Add the tomatoes and the remaining 1 tsp (6 gr) of salt. Cook over medium heat until the tomatoes thicken slightly.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Salt, 400.0 gr Tomato

   Cookware: skillet, wooden spoon

7. Step 7

   Pour in the coconut milk and chicken stock, stirring until the sauce is smooth. Bring it to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 400.0 ml Coconut Milk

   Cookware: skillet, wooden spoon

8. Step 8

   Return the browned chicken and any collected juices to the skillet. Cover and simmer over low heat until the chicken is tender and reaches an internal temperature of 74°C.

   Timer: 18 min (fixed)

   Cookware: lid, skillet, wooden spoon

9. Step 9

   Remove the skillet from the heat. Stir in the lime juice and cilantro, then serve the curry hot.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: skillet, wooden spoon