Creamy Chicken Curry

1.Heat vegetable oil in a large pan over medium heat.

2.Add the finely chopped onion and sauté until softened, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

4.Add the diced chicken breast to the pan, seasoning with salt and pepper. Cook until the chicken is browned on all sides.

5.Sprinkle the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper over the chicken. Stir well to coat the chicken in the spices.

6.Pour in the coconut milk, chicken broth, and tomato paste, stirring to combine.

7.Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

8.Taste and adjust seasoning with additional salt or pepper if needed.

9.Serve the curry hot, garnished with fresh cilantro, alongside cooked rice and naan bread.