Description
A warm, flavorful dish featuring tender chicken cooked in a rich coconut sauce with spices and fresh vegetables.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 red or yellow bell pepper, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon chili powder (optional, for extra heat)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Pat dry the chicken thighs or breasts using paper towels.
- Cut the chicken into bite-sized pieces and season with salt, black pepper, smoked paprika, ground cumin, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken, searing each side for about 5 minutes until golden brown.
- Remove the chicken and set aside.
- Add onion, garlic, and ginger to the skillet and sauté for around 3 minutes.
- Incorporate the sliced bell pepper and sauté until tender.
- Pour in the coconut milk and diced tomatoes, stirring to blend.
- Sprinkle in the turmeric, ground coriander, and chili powder; let simmer.
- Reintroduce the chicken to the skillet, letting it coat with the sauce as it simmers for another 10 minutes.
- Squeeze fresh lime juice over the dish and garnish with cilantro before serving.
Notes
For extra flavor, let the seasoned chicken sit for 10 minutes before cooking. You can customize the spice levels to match your palate.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg