Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp vegetable oil (or coconut oil)
  • Salt and freshly ground black pepper to taste
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced (or 1 tbsp ginger paste)
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 2 tbsp curry powder (use a good quality blend)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper (optional, for extra heat)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 cup (240ml) chicken broth (low sodium)
  • 1 tbsp lime juice (freshly squeezed is best)
  • 2 tbsp chopped fresh cilantro, for garnish

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened and translucent. Add garlic, ginger, and chilies (if using) and cook until fragrant.
  3. Add curry powder, turmeric, cumin, coriander, and cayenne pepper (if using) to the skillet. Cook, stirring constantly, until fragrant.
  4. Stir in diced tomatoes, coconut milk, tomato paste, and chicken broth. Bring to a simmer.
  5. Add the seasoned chicken to the simmering sauce.
  6. Reduce heat to low, cover, and simmer until chicken is cooked through and tender.
  7. Stir in lime juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot.