Quick Chicken Curry

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chicken broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. In a large skillet, heat vegetable oil over medium heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. In the same skillet, add the onion and cook until softened, about 2-3 minutes. Add garlic and ginger and cook for another minute.
4. Stir in curry powder, cumin, and coriander. Cook for 1 minute, stirring constantly.
5. Add diced tomatoes and chicken broth to the skillet. Bring to a simmer and let cook for 5 minutes.
6. Add coconut milk and return chicken to the skillet. Let simmer for an additional 10 minutes, or until chicken is cooked through and sauce has thickened.
7. Taste and season with salt and pepper, if needed.
8. Serve hot, garnished with chopped cilantro if desired. Enjoy over rice or with naan bread.