Quick Coconut Chicken Curry

Ingredients

• 1 kg chicken breast fillet (cut in cubes) - صدور فيليه الدجاج
• 1 large lime - ليمون بلدي
• 1/2 teaspoon garlic powder - بودرة ثوم
• 2 tablespoon olive oil - زيت زيتون
• 1 small onion (diced) - بصلة
• 2 medium garlic cloves (minced) - فصوص ثوم
• 1 teaspoon fresh ginger (grated) - جنزبيل
• 1 tablespoon curry - كاري
• 1 teaspoon turmeric - كركم
• 3/4 cup chicken broth/stock (or water) - مرقة دجاج
• 1 cup coconut cream (250 ml) - كريمة جوز الهند
• 1/2 teaspoon sugar - سكر
• 5 sprig coriander (to garnish) - كزبرة
• salt and pepper (to taste) - ملح و فلفل

Step by step

1. Marinate chicken cubes in salt, pepper, lime juice and garlic powder.
2. Heat 1 tablespoon olive oil in a large pan and cook chicken cubes on high heat until golden from outside but not cooked through. Don't overcrowd your pan, divide into 2 batches for best results.
3. Remove chicken and set aside. In the same pan, heat another tablespoon olive oil. Sauté onion on low/medium heat until soft. Add garlic, ginger, curry and turmeric and stir.
4. Return chicken and add stock or water and bring to a boil. Lower heat and let it simmer for about 10 minutes until chicken is cooked through and stock is reduced a little bit.
5. Add coconut cream and sugar, and let it simmer for a couple of minutes. Adjust salt and pepper especially if you are using water instead of stock.
6. Garnish with fresh coriander and serve hot with white basmati rice.