Ingredients

• Boneless, skinless chicken thighs: 1.5 pounds (cut into 1-inch bite-sized cubes).

• Yellow curry powder: 2.5 tablespoons (standard mild or medium blend).

• Canned full-fat coconut milk: One 14-ounce can.

• Olive oil or coconut oil: 2 tablespoons.

• Yellow onion: 1 large (finely diced).

• Garlic cloves: 4 cloves (finely minced).

• Fresh ginger: 1 tablespoon (finely grated).

• Tomato paste: 2 tablespoons.

• Ground cumin: 1 teaspoon.

• Ground turmeric: 1 teaspoon.

• Low-sodium chicken broth: 1 cup.

• Kosher salt: 1 teaspoon (adjust to taste).

• Fresh cilantro: 1⁄4 cup (chopped, for garnish).

STEPS!!!!

1. Sauté the aromatics
   Heat the oil in a large skillet or pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for 1 more minute until highly fragrant.

2. Toast the spices and paste
   Turn the heat down to medium-low. Add the curry powder, ground cumin, ground turmeric, and tomato paste to the pan. Stir constantly for 1 to 2 minutes. This step blooms the spices in the oil to unlock their deep flavors.

3. Brown the chicken
   Add the cubed chicken thighs to the spice mixture. Turn the heat back up to medium and stir well to coat every piece of chicken evenly with the paste. Cook for about 4 to 5 minutes until the chicken surfaces turn from pink to white.

4. Simmer and thicken
   Pour in the chicken broth and the full-fat coconut milk, stirring completely to dissolve the spice paste into the liquid. Bring the mixture to a rapid boil, then immediately lower the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the chicken is tender and the sauce reduces to a rich, velvety gravy.

5. Season and serve
   Remove the pan from the heat. Stir in the kosher salt and taste the sauce, adding a bit more salt or a pinch of black pepper if desired. Garnish the top with freshly chopped cilantro and serve hot over steaming jasmine rice or warm naan bread.