**Ingredients:**
– 1 lb chicken breast, cubed
– 1 tablespoon vegetable oil
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 1 tablespoon ginger, grated
– 1 large tomato, diced
– 2 tablespoons curry powder
– 1 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon chili powder (optional)
– 1 cup coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– 2 cups basmati rice, cooked
**Directions:**
1. Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion becomes translucent.
2. Add the chicken pieces and brown them on all sides.
3. Stir in the curry powder, turmeric, cumin, and chili powder, coating the chicken evenly.
4. Add the diced tomato, coconut milk, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is tender.
5. Season with salt and pepper. Serve the curry over cooked basmati rice.
**Prep Time:** 10 minutes | **Cooking Time:** 30 minutes | **Total Time:** 40 minutes | **Kcal:** 580 kcal | **Servings:** 4
