Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch chunks
  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 1.5 tbsp fresh ginger, minced
  • 1.5 tbsp garlic, minced
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 tsp maple syrup
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat 1 tbsp of oil in a skillet over medium-high heat. Add the chicken chunks in a single layer and cook until golden brown on at least two sides, about 3 minutes per side. Remove chicken from the pan and set aside.
  2. Lower heat to medium and add the remaining tbsp of oil. Sauté the diced onion until translucent, about 4 minutes. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
  3. Add the curry powder, turmeric, and coriander. Stir constantly for 30–60 seconds until the spices darken and smell nutty. Stir in the tomato paste and cook for another minute until it turns a deep brick red.
  4. Pour in the coconut milk and stir in the maple syrup and salt. Bring to a gentle simmer.
  5. Return the seared chicken to the pan and simmer until the sauce thickens and chicken is cooked through. Stir in lime juice and garnish with chopped cilantro before serving.