
Creato con AI
Cut the chicken breast into bite-sized pieces.
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent.
Add the minced garlic and ginger, and sauté for another minute.
Stir in the curry powder and chili powder, and cook for 1-2 minutes until fragrant.
Add the chicken pieces to the pan and cook until they are browned on all sides.
Pour in the coconut milk and diced tomatoes, and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low.
Cover the pan and let it cook for 20-25 minutes, or until the chicken is cooked through.
Season with salt to taste.
Serve the chicken curry hot with rice or naan.