Creamy Coconut Chicken Curry

1In a large pot, heat vegetable oil (1 tablespoon) over medium heat.

2Add the chopped onion (1), garlic (3 cloves), and ginger. Sauté until fragrant, about 2-3 minutes.

3Add the chicken thighs (2 lbs) to the pot and cook until browned on all sides, about 5-7 minutes.

4Stir in the curry powder (2 tablespoons), turmeric, cumin, coriander, paprika (1 teaspoon), cinnamon (½ teaspoon), and cayenne pepper (½ teaspoon). Cook for another 2 minutes to toast the spices.

5Pour in the coconut milk and diced tomatoes. Stir well to combine all the ingredients.

6Bring the curry to a simmer, then reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

7Add the sliced red bell pepper (1) to the curry and cook for an additional 5-7 minutes until the pepper is tender.

8Taste the curry and adjust the seasoning if needed.

9Serve the creamy coconut chicken curry hot over steamed rice or with naan.

10Garnish with fresh cilantro before serving.