Chicken curry without tomatoes

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 onion, diced

2 garlic cloves, minced.

1 teaspoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

1 teaspoon salt (adjust to taste)

1/2 cup coconut milk

1 cup water

1 tablespoon lemon juice

Fresh cilantro, chopped for garnish.

Instructions:

1. In a large skillet or a Dutch oven, heat the oil over medium-high heat. Add the diced onions and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the pan and cook for another minute or until fragrant.
3. Add the chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes.
4. Add the cumin, coriander, turmeric, red chili powder, and salt to the pan, stirring until the chicken is coated in the spices.
5. Pour the coconut milk and water into the pan, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Stir in the lemon juice and garnish with chopped cilantro before serving.

This without tomato chicken curry recipe is delicious and served with rice, naan bread, or any other Indian bread of your choice. Enjoy!