Ingredients
Equipment
Method
- Cut the chicken into bite-sized pieces and season generously with salt and pepper.
- Heat coconut oil in a large pan over medium heat. Add chopped onion and saute until softened, about 3-4 minutes.
- Add garlic and ginger, cooking until fragrant, about 30 seconds to avoid burning.
- Stir in curry powder, turmeric, cumin, and red chili flakes, followed by the tomato paste. Cook for 2 minutes to let the spices bloom and develop deep flavor.
- Add the seasoned chicken to the pan and cook until browned on all sides, about 5-7 minutes.
- Pour in the coconut milk and chicken broth. Bring to a gentle simmer, cover, and let cook for 15 minutes or until the chicken is cooked through.
- Stir in fresh cilantro and serve with lime wedges for an extra burst of freshness.
Notes
For creamiest results, always use full-fat coconut milk. Chicken thighs tend to stay juicier than breasts. Simmer gently to prevent coconut milk from separating. Tastes even better the next day!