Colossal Muscle-Maximizing Curry

This curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with coconut milk, tomatoes, and spices. The curry is served over rice or quinoa.

I first had this curry at a restaurant in London. I was immediately hooked on the flavorful sauce and the tender chicken. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this curry ever since, and it has become a favorite of mine and my family.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili flakes

Instructions

1. Season the chicken with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Add the chicken and cook until browned on all sides, about 5 minutes per side.
4. Add the onion, garlic, ginger, cumin, coriander, turmeric, and red chili flakes to the pot and cook until the onion is softened, about 5 minutes.
5. Add 1 (15 ounce) can coconut milk, 1 (14.5 ounce) can diced tomatoes, and 1 cup vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
7. Serve over rice or quinoa.
8. Enjoy!

Why It Works

• The combination of coconut milk, tomatoes, and spices creates a flavorful and complex sauce.
• The chicken is cooked slowly in the sauce, which allows it to become tender and juicy.
• The curry is easy to make and can be tailored to your own taste preferences.