1. Begin by heating the coconut oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces and season generously with salt and pepper. Cook the chicken for about 5 to 7 minutes, stirring occasionally, until it turns golden brown and is no longer pink in the center. Use an instant-read thermometer to check for doneness; it should read at least 165°F. When done, remove the chicken from the skillet and set it aside on a plate.
2. In the same skillet, add the yellow onion and sauté until it becomes translucent, which should take about 5 minutes. Stir in the garlic and ginger, allowing them to cook for a minute until fragrant. The aroma at this stage is already mouthwatering!
3. Next, sprinkle in the curry powder, ground cumin, and ground coriander. Cook these spices for about 60 seconds, stirring continuously. This step is crucial as it helps to toast the spices, releasing their full flavors into the dish.
4. Add the chopped tomatoes to the skillet. Season with a bit more salt and pepper, and let them cook until softened and juicy, about 3 minutes.
5. Now, pour in the coconut milk and bring the mixture to a gentle simmer. This creamy base will be the heart of your curry, so stir well to combine everything.
6. Return the cooked chicken to the skillet and stir it into the sauce. Let it simmer for another 5 to 10 minutes, allowing the flavors to meld and the chicken to heat through.
7. Once it’s ready, taste the sauce and adjust the seasoning if necessary. Sometimes a squeeze of fresh lime juice can brighten the flavors even more, especially if you find it a bit flat.
8. Finally, remove the skillet from the heat and let the curry sit for about 5 minutes. This resting time helps the flavors deepen and the sauce thicken slightly.
9. To serve, garnish with chopped cilantro and enjoy over a bed of warm basmati rice for a complete meal.
