Creamy Chicken Curry (Print Version)

# Ingredients:

→ Seasoning Blend

01 - ½ teaspoon ground black pepper (or more if you prefer)
02 - 1 teaspoon cayenne for a little heat
03 - 1 teaspoon cumin powder
04 - 1 teaspoon fine salt
05 - ½ teaspoon garlic powder for flavor
06 - 1 teaspoon turmeric for color and warmth
07 - 1 teaspoon coriander powder

→ Core Ingredients

08 - 1 medium onion, chopped fine
09 - 1 can (14 ounces) unsweetened coconut milk
10 - 3 cloves garlic, minced into small bits
11 - 1 jalapeño, de-seeded and minced
12 - 4 boneless chicken breasts, trimmed and ready to cook
13 - 2 tablespoons freshly squeezed lemon juice
14 - 3 medium tomatoes, diced into small chunks
15 - 3 tablespoons coconut or olive oil, split in half
16 - 2 tablespoons of fresh chopped herbs like parsley or cilantro
17 - 1 tablespoon fresh ginger, very finely chopped

# Instructions:

01 - Combine the coriander, turmeric, garlic powder, salt, cumin, cayenne, and black pepper in a deep bowl. Stir them up until they're evenly blended. This mix will be the backbone of the dish with bold, aromatic notes.
02 - Place the chicken breasts in the spice mixture and rub it in with your hands. Massage the seasoning well into every corner of the meat, ensuring full coverage for maximum flavor.
03 - Take a large frying pan, heat 2 tablespoons of oil over medium heat. Carefully lay the seasoned chicken into the hot pan. Cook each side for 6-8 minutes until it’s golden-brown and fully done. Move the chicken to a plate and loosely cover it with foil to keep it warm.
04 - Using the same pan (don’t wash it—those browned bits add flavor), pour in the rest of the oil. Toss in the onions, garlic, jalapeño, and ginger. Cook for about 5 minutes, stirring often, until the onions soften and turn slightly clear.
05 - Add the diced tomatoes to the pan along with the lemon juice. Sprinkle a pinch of salt and pepper on top for seasoning. Stir it up and cook for another 5 minutes or until the tomatoes break down and release their liquid.
06 - Carefully pour the coconut milk into the pan. Mix everything together until smooth and combined. Keep the heat on low and let it simmer gently for 5 minutes to let the sauce thicken up nicely.
07 - Place the cooked chicken back into the pan, including the juices that pooled on the plate. Keep the heat low and let it all cook together for about 5 minutes. The chicken will soak up the flavors and stay juicy.
08 - Sprinkle the chopped cilantro or parsley over the dish right before serving for a burst of fresh flavor. Enjoy the dish warm with naan bread or a bowl of rice to mop up the creamy sauce.

# Notes:

01 - The creamy coconut base pairs perfectly with the bold spices for a warm, comforting experience.
02 - Dial down the jalapeño and cayenne if you prefer less heat, or leave the seeds in for an extra fiery kick.
03 - Keep leftovers in the fridge for up to 5 days—they taste even better after sitting overnight!

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