wikiHow Indian Curry Recipe Ingredients: * 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (or substitute with tofu or vegetables) * 2 tablespoons vegetable oil * 1 onion, chopped * 2 cloves garlic, minced * 1 thumb-sized piece of ginger, peeled and minced * 1 can (14.5 oz) diced tomatoes, undrained * 1 can (14 oz) coconut milk * 2 tablespoons curry powder * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon turmeric * Salt and pepper to taste * Chopped fresh cilantro for garnish (optional) Instructions: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes, until translucent. Add the minced garlic and ginger and cook for an additional 1-2 minutes, until fragrant. Add the chicken (or tofu or vegetables) to the skillet and cook for 5-7 minutes, or until browned on all sides. Add the diced tomatoes (with their juices), coconut milk, curry powder, cumin, coriander, turmeric, salt, and pepper to the skillet. Stir well to combine. Reduce the heat to medium-low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the curry has thickened slightly. Taste and adjust seasoning as needed. Serve the Indian curry hot, garnished with chopped fresh cilantro (if using). Note: You can adjust the level of spice in the curry by adding more or less curry powder or by adding red pepper flakes. You can also add other vegetables to the curry, such as bell peppers or potatoes, depending on your preference. Serve with rice or naan bread for a complete meal. Page