Start by preparing all your ingredients. Chop, measure, and arrange everything so it’s ready before you begin cooking.
2 Place a large skillet over medium heat and add the oil. Once the oil is warm, add the diced onions and cook them gently, stirring occasionally, until they become soft and turn a light golden color, about 5 to 8 minutes.
3 Sprinkle in the curry powder and stir well, making sure it evenly coats the onions and blends smoothly into the mixture.
4 Add the chicken pieces to the pan and lower the heat. Cover the skillet and let the chicken cook gently until it is fully done, with no pink remaining in the center and the juices running clear, about 20 to 40 minutes. For accuracy, use a meat thermometer to ensure the internal temperature reaches at least 165°F (74°C).
5 Remove the lid and continue cooking over low heat, stirring frequently to keep the mixture from sticking or burning. Allow the sauce to simmer until the excess liquid reduces and reaches your preferred consistency, about 3 to 5 minutes.
