A delightful twist on a classic chicken curry, featuring rich coconut milk and vibrant spices.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil adds a subtle fruity flavor to the dish.
Add the chopped onion, minced garlic, and bay leaf to the skillet. Sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the diced tomatoes, curry powder, and salt. Cook for about 5 minutes to let the flavors meld.
Allowing the spices to cook with the tomatoes enhances their aroma and depth.
Add the chicken pieces to the skillet. Cook until the chicken is no longer pink and cooked through.
Cut the chicken into even pieces to ensure uniform cooking.
Reduce the heat to low and gradually stir in the coconut milk. Simmer for 10 minutes, stirring occasionally.
Simmering on low heat prevents the coconut milk from curdling.
Squeeze in the juice of the lemon just before serving. Stir well and remove from heat.
Adding lemon juice at the end brightens the flavors of the curry.
Serve the curry hot with your choice of side, such as rice or flatbread. Enjoy your meal!
Garnish with fresh cilantro or a sprinkle of chili flakes for added flavor and color.
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