Creamy Coconut Chicken Curry

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

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

3.Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4.Add the curry powder, ground cumin, ground coriander, turmeric, and red chili powder. Stir well to coat the onions and cook for 1 minute to toast the spices.

5.Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

6.Stir in the tomato paste, then pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.

7.Reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

8.Once the chicken is cooked, stir in the lime juice and adjust seasoning with more salt and pepper if needed.

9.Serve the curry hot, garnished with fresh cilantro, over rice or with naan bread.