Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tbsp tomato paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp red chili flakes

Instructions:

  1. Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the chicken cubes in a single layer and sear for 3–4 minutes until the edges are golden brown. Remove the chicken from the pan and set aside on a plate.
  2. Lower the heat to medium and add the diced onion to the same pan. Sauté for 5 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Stir in the curry powder and ground coriander, stirring constantly for 1 minute to bloom the spices.
  5. Stir in the tomato paste until well combined, then pour in the coconut milk. Stir until the sauce is a uniform, creamy orange.
  6. Add the seared chicken and any accumulated juices back into the pan. Simmer on low for 5–7 minutes until the sauce thickens slightly and the chicken is cooked through.
  7. Stir in the lime juice and salt right before removing from heat. Garnish with chopped cilantro and red chili flakes.