First, I often find it easiest to prep my chicken. Thinly slice the boneless, skinless chicken breasts. The thinner, the quicker they cook. Just don’t put them in the freezer; we’re not making chicken popsicles!

In a large skillet, heat the vegetable oil over medium heat. Once the oil shimmers, it’s ready. Careful, though—don’t let it smoke! That’s a clear sign it’s too hot, and we want flavor, not bitterness.

Toss in the onion wedges. Sauté them until they become translucent, about 5 minutes or so. This creates a delicious base. My kitchen starts to smell heavenly at this point, and it’s hard not to sneak a piece.

Time to add the chicken and sprinkle in the curry powder and turmeric. Stir it well, ensuring every piece is coated with those spices. The vibrant colors are already making my mouth water.

Next, slowly incorporate the coconut milk into the mix. If you’re anything like me, you’ll want to savor the moment as the rich liquid swirls with the spices. Let that simmer for about 10 minutes—it’s about to become amazing.

Now’s the time for the chicken broth. Pour it in and bring everything to a gentle boil. Make sure to scrape any bits from the pan; that’s flavor gold. Reduce the heat and let it simmer for another 10-15 minutes.

To thicken the sauce, mix cornstarch with a little water in a bowl. Add this slurry to the skillet along with soy sauce and sugar. Stir continuously until it thickens to your desired consistency. You’re now standing at the threshold of deliciousness!

Finally, serve the curry bowl hot over rice or with naan. If you’re feeling adventurous, dare to add fresh cilantro for garnish. Your kitchen will feel like a local Indian restaurant, and trust me, you’ll want to shout, “Who’s hungry?”