Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 2 tbsp mild or medium curry powder
  • 1 tbsp tomato paste
  • 1 can (13.5 fl oz) full-fat coconut milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp lime juice

Instructions:

  1. Heat 1 tbsp of oil in a skillet over medium-high heat. Add the chicken cubes in a single layer and sear until the edges are golden brown, about 3 minutes per side. Remove the chicken from the pan and set aside on a plate.
  2. Reduce heat to medium and add the remaining 1 tbsp of oil. Stir in the diced onion and sauté for 5 minutes until softened and translucent.
  3. Add the minced garlic and grated ginger, stirring for 60 seconds until fragrant.
  4. Stir in the curry powder and tomato paste, cooking for another minute to bloom the spices until the oil looks deep orange.
  5. Pour in the coconut milk and stir constantly to scrape up all the browned bits from the bottom of the pan. Bring to a gentle simmer.
  6. Return the seared chicken and any accumulated juices to the pan. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce has thickened.
  7. Stir in the lime juice and adjust salt and pepper to taste before serving.