Here’s a simple recipe for chicken curry: Ingredients: – 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces – 1 tablespoon vegetable oil – 1 large onion, diced – 2 cloves garlic, minced – 1 tablespoon fresh ginger, minced – 2 tablespoons curry powder – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1/2 teaspoon turmeric – 1/4 teaspoon cayenne pepper – 1 can (14 oz) diced tomatoes, undrained – 1 can (13.5 oz) coconut milk – Salt and pepper to taste – Fresh cilantro leaves, chopped (optional) Directions: 1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. 2. Remove the chicken from the skillet and set aside. 3. Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes. 4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet and stir to combine. Cook for 1-2 minutes, or until fragrant. 5. Add the diced tomatoes and their juices to the skillet and stir to combine. Bring the mixture to a simmer and cook for 5 minutes. 6. Add the coconut milk to the skillet and stir to combine. Return the chicken to the skillet and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened. 7. Season with salt and pepper to taste. 8. Garnish with fresh cilantro leaves, if desired. Serve the chicken curry over rice or with naan bread. Enjoy!