Begin by dicing the chicken into bite-sized pieces and set aside. Finely chop one onion, mince 2-3 cloves of garlic, and grate a 1-inch piece of fresh ginger. Gather your spices, ensuring you have cumin, coriander, and turmeric on hand.

In a large, heavy-bottomed pot, heat a couple of tablespoons of oil over medium heat. Once shimmering, add the chopped onion and sauté for about 5-7 minutes until soft and translucent.

Next, stir in the minced garlic and grated ginger and cook for another 2-3 minutes until fragrant and golden brown.

Increase heat to medium-high and add the diced chicken. Cook for 5-7 minutes, stirring occasionally until lightly brown on all sides.

Pour in a can of coconut milk along with your spices of cumin, coriander, and turmeric. Stir thoroughly to combine.

Cover the pot and reduce heat to low, allowing it to simmer gently for 30-40 minutes until chicken is tender.

Taste your curry and adjust seasoning with salt and pepper as needed before serving with fluffy rice or chapati.