Description
A delicious blend of tender chicken and creamy coconut sauce infused with warm spices, creating a tropical culinary experience.
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
- 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)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Prepare the chicken by patting dry and cutting into bite-sized pieces. Season with salt, black pepper, smoked paprika, ground cumin, and red pepper flakes. Let rest for 10 minutes.
- Sear the chicken in a large skillet with olive oil over medium-high heat for about 5 minutes on each side until golden brown.
- Sauté the onion, garlic, and ginger in the same skillet for 3 minutes. Add the bell pepper and sauté until tender.
- Create the sauce by adding coconut milk and diced tomatoes, stirring in spices. Simmer for 5 minutes.
- Combine the chicken back into the skillet, letting it simmer for another 10 minutes in the sauce.
- Finish with lime juice and chopped cilantro before serving.
Notes
This dish tastes even better the next day, so consider making a double batch for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg