Ingredients
Scale
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell pepper, diced
- 1-2 fresh red chilies (like serrano or small bird's eye), deseeded and minced, or 1/2 tsp red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 cup tomato paste
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth (low sodium)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces generously with salt and pepper. Add chicken to the skillet and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, grated ginger, diced red bell pepper, and minced chilies (or red pepper flakes). Cook for another 3-4 minutes until fragrant and vegetables begin to soften.
- Stir in the ground cumin and turmeric, cooking for 1 minute until aromatic. Add the tomato paste and cook, stirring constantly, for 2 minutes, allowing it to deepen in color.
- Pour in the full-fat coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet to incorporate into the sauce.
- Return the seared chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and tender, and the sauce has slightly thickened.
- Remove from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra fresh cilantro. This dish pairs wonderfully with fluffy white rice, quinoa, or a simple green salad.
Notes
Spice it up or tone it down! Adjust the amount of fresh chilies or red pepper flakes to suit your preference. For an extra layer of flavor, a pinch of smoked paprika can be added with the other spices. Leftovers are delicious and tend to deepen in flavor overnight. Store in an airtight container in the refrigerator for up to 3 days. You can also make this vegetarian by substituting chicken with firm tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg