Creamy Chicken Curry with Tomatoes

1In a large skillet, heat vegetable oil (2 tablespoons) over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

2Add minced garlic and grated ginger (1 tablespoon), and cook for another 2 minutes until fragrant.

3Stir in the cumin powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), chili powder (½ teaspoon), and garam masala (1 teaspoon). Cook for 1-2 minutes to toast the spices.

4Add the diced tomatoes (1 can) with their juices and coconut milk (1 cup). Bring to a simmer.

5Add the chicken pieces to the skillet and stir well to coat them with the sauce. Season with salt and pepper to taste.

6Cover and let the curry simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.

7Garnish with fresh cilantro and serve hot with steamed rice or naan bread.