Quick and Easy One-Pot Indian Chicken Curry

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

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

4.Add the chicken pieces to the pot, season with salt and pepper, and cook until they are browned on all sides, about 5-7 minutes.

5.Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, and red chili powder. Stir well to coat the chicken with the spices.

6.Pour in the diced tomatoes and coconut milk, stirring to combine all the ingredients.

7.Add 1 cup of water to the pot, bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

8.Let the curry simmer for about 15 minutes, or until the chicken is cooked through and tender.

9.Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.

10.Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

11.Serve hot, garnished with fresh cilantro, alongside rice or naan.