👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper.

   💡 プロのコツ: Ensure chicken is cut into uniform pieces for even cooking.
2. 2

   Heat vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the skillet and set aside.

3. 3

   In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

4. 4

   Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.

   💡 プロのコツ: Toasting the spices enhances their flavor.
5. 5

   Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.

6. 6

   Return the browned chicken to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.

   💡 プロのコツ: Serve hot with steamed rice, rice and peas, or fried plantains.