Quick Mild Chicken Curry with Basic Spices

1.Heat the vegetable oil in a large frying pan or saucepan over medium heat.

2.Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent, stirring occasionally.

3.Add the minced garlic and cook for another 1 minute until fragrant.

4.Stir in the mild curry powder, ground turmeric, ground cumin, and ground coriander. Cook the spices with the onion and garlic for 1-2 minutes to release their aroma, stirring frequently to avoid burning.

5.Add the chicken pieces to the pan and stir well to coat them evenly with the spices. Cook for 5 minutes, stirring occasionally, until the chicken starts to brown lightly.

6.Pour in the canned chopped tomatoes, water, and coconut milk. Stir to combine all ingredients thoroughly.

7.Add salt, black pepper, and sugar. Mix well and bring the curry to a gentle simmer.

8.Reduce the heat to low and cover the pan. Let the curry cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

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

10.Serve the curry hot, garnished with fresh coriander leaves if desired. It pairs well with steamed basmati rice or warm naan bread.