Ingredients:
1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 
2 tbsp vegetable oil 
1 large onion, finely chopped 
3 cloves garlic, minced 
1 tbsp fresh ginger, minced 
2 tbsp curry powder 
1 tsp ground cumin 
1 tsp ground coriander
1/2 tsp ground turmeric 
1/2 tsp cayenne pepper (adjust to taste) 
3 medium potatoes, peeled and diced 
1 can (14 oz/400 ml) coconut milk 
1 cup (240 ml) chicken broth 
1 can (14 oz/400 g) diced tomatoes 
Salt and black pepper, to taste 
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving 
Directions:
Heat vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, coriander, turmeric, and cayenne pepper to the pot. Stir well to coat the onions, garlic, and ginger in the spices.
Add the diced chicken pieces to the pot, stirring to coat them with the spice mixture. Cook until the chicken is lightly browned on all sides.
Stir in the diced potatoes, coconut milk, chicken broth, and diced tomatoes. Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
Garnish with fresh chopped cilantro before serving with cooked rice or naan bread.
