Begin by chopping your onions finely, and mincing the garlic and ginger.

In a large pot over medium heat, add a splash of oil and sauté the chopped onions until they turn golden brown, about 5-7 minutes.

Toss in the minced garlic and grated ginger, cooking for an additional minute until they become fragrant.

Stir in the curry powder and turmeric. Allow them to cook for another minute.

Introduce the chicken breasts to the pot, stirring to coat them well in the spices. Cook until they’re no longer pink, approximately 5-6 minutes.

Add the full-fat coconut milk to the pot and mix everything well. Bring the mixture to a simmer on low heat for about 20 minutes.

Before serving, garnish your creamy Indian chicken curry with fresh cilantro leaves.