.
.
.
.
.
.
.
Ingredients
- 2-3 tablespoon coconut oil canola or vegetable
- 1.5 pounds boneless, skinless chicken breasts cut into 5cm cubes
- 3 tablespoon curry powder divided
- Salt and pepper to taste
- 1 cup yellow onion chopped
- 3 cloves garlic finely chopped, about 2 teaspoon
- 2 tablespoon fresh ginger about a 5cm knob, finely chopped (not powdered)
- 3 tablespoon tomato paste about half a 170-gram can
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ancho chili powder
- 1 can coconut milk full fat, not reduced fat
- 1 cup chicken broth or stock
- 1 tablespoon brown sugar optional
Instructions
- In a medium bowl, toss chopped chicken pieces with ½ tablespoon curry powder, salt, and pepper.
- Heat one tablespoon coconut oil in a large skillet over medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.
- Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine.
- Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.
- Add coconut milk and chicken broth to the skillet, stirring to combine. You can use a flat whisk to get it to come together.
- Turn heat to medium-high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.
- Add brown sugar, stir to combine. Return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more, or until a meat thermometer registers 80º C.
- Serve with hot cooked rice, lime wedges, and chopped cilantro.
NOTES
*Coconut oil helps to give this curry dish its rich flavor and texture. We highly recommend it, but you can use your favorite oil instead. You can use regular or chipotle chili powder if you can’t find ancho chili powder. This curry sauce recipe is mild. If you like to spice things up, add ground cayenne or red pepper flakes to the sauce when you add the other spices. Adjust the amount to your taste preference. Peas are a nice addition. Add 1 cup frozen peas or canned peas along with the coconut milk and broth.
