1/4 cup vegetable oil
1 large onion, thinly sliced2 teaspoons minced garlic2 teaspoons minced ginger
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 1/2 teaspoons salt
1 medium tomato, chopped
1/2 cup water
2 pounds boneless chicken breasts, cut into 1 1/2-inch pieces
1/2 cup low sodium chicken broth
1/2 cup unsweetened coconut milk
Chopped cilantro, for garnish
1. In a Dutch oven or enameled cast-iron casserole, heat the oil, then add the onion and cook until nicely browned around the edges, about 7 minutes. Add the garlic and ginger and cook for 1 minute. Add the coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add the salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened. Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes. Half way through, add the chicken broth.
2. Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked.
3. Remove the chicken from the heat and garnish with the cilantro. Serve with cooked Basmati rice and/or naan.