1. **Prepare the Chicken**: Rinse the chicken pieces under cold water and pat them dry with paper towels. Season with salt and pepper.
2. **Heat Oil**: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. **Sauté Aromatics**: Add the chopped onion and sauté until translucent (about 5-7 minutes). Add the minced garlic and grated ginger, cooking for another minute until fragrant.
4. **Add Spices**: Stir in the curry powder, turmeric, cumin, coriander, paprika, and chili powder. Cook for 1-2 minutes to toast the spices.
5. **Add Chicken**: Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook until the chicken is browned on all sides (about 5-7 minutes).
6. **Add Liquid**: Pour in the coconut milk and chicken broth. Stir well to combine. Add the chopped tomatoes and sliced bell pepper.
7. **Simmer**: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
8. **Adjust Seasoning**: Taste and adjust the seasoning with salt and pepper if needed.
9. **Serve**: Garnish with fresh cilantro if desired. Serve the curry chicken hot with rice, naan, or your choice of bread.
### Tips:
– For added depth, marinate the chicken in the spices and yogurt for a few hours or overnight.
– Feel free to add vegetables like potatoes or carrots for extra nutrition.
Enjoy your delicious curry chicken!
