Quick Chicken Curry

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat.

2. 2

   Add the chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.

3. 3

   Add the cubed chicken breast to the skillet and cook until it's no longer pink on the outside, about 5-6 minutes.

4. 4

   Sprinkle the curry powder, turmeric, and cumin over the chicken and onions, stirring to coat the chicken evenly with the spices. Cook for another 2 minutes.

5. 5

   Pour in the can of diced tomatoes with their juice and bring the mixture to a simmer.

6. 6

   Reduce the heat to medium-low and let the curry simmer for 10 minutes, allowing the flavors to meld together.

7. 7

   Stir in the yogurt and continue to simmer for another 5 minutes. Be careful not to let the curry come to a boil after adding the yogurt to prevent it from curdling.

8. 8

   Season the curry with salt and pepper to taste.

9. 9

   Serve the quick chicken curry hot, garnished with fresh cilantro if desired, and accompanied by rice or naan bread.