Stovetop Chicken and Rice Curry

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

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

4.Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook the spices for 1 minute to release their aromas.

5.Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

6.Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

7.Add the rinsed rice to the pan, stirring to distribute evenly.

8.Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 18-20 minutes, or until the rice is tender and the chicken is cooked through.

9.Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld and the rice to steam fully.

10.Fluff the rice gently with a fork, taste, and season with salt as needed.

11.Serve the chicken and rice curry hot, garnished with chopped fresh cilantro leaves.