Chicken Curry

Ingredients

450 g	chicken breasts, cut into bite-sized pieces
2	Renzo chicken stock cubes
2 tbsp	vegetable oil
1	large onion, finely chopped
3 cloves	garlic, minced
1 tbsp	fresh ginger, minced or grated
2 tbsp	curry powder (or to taste)
1 tsp	ground cumin
½ tsp	turmeric
½ tsp	paprika
1 can	diced tomatoes
240 ml	coconut milk
240 ml	water
to taste	salt and pepper
optional	fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet or pot over medium heat.
2. Add the chopped onion and cook until wilted.
3. Stir in the minced garlic and ginger, and cook for another 2 minutes.
4. Add the curry powder, cumin, turmeric, and paprika. Stir well to coat the onions with the spices and cook for another 2 minutes.
5. Add the chicken pieces to the skillet and cook until they turn white.
6. Pour in the diced tomatoes and stir to combine.
7. Dissolve the chicken stock cubes in the water, then pour the mixture into the skillet and stir well.
8. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked.
9. Stir in the coconut milk and simmer for 5 minutes until heated through. Season with salt and pepper to taste.
10. Garnish with fresh cilantro if desired. Serve hot over rice or with naan bread.