# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade
02 - 1 teaspoon salt
03 - 0.5 teaspoon ground black pepper
04 - 1 tablespoon lemon juice
→ Vegetables and Aromatics
05 - 2 tablespoons vegetable oil
06 - 1 large onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 red bell pepper, sliced
10 - 1 green chili, finely chopped (optional)
→ Spices
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground turmeric
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground coriander
→ Sauce
15 - 1 can (14 ounce) full-fat coconut milk
16 - 0.5 cup chicken broth
17 - 1 tablespoon tomato paste
18 - 1 teaspoon sugar
→ Garnish
19 - Fresh cilantro, chopped
20 - Lime wedges
# Directions:
01 - Combine chicken pieces with salt, black pepper, and lemon juice in a bowl. Mix thoroughly and set aside to marinate for at least 10 minutes.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until softened and golden brown, approximately 5 minutes.
03 - Add minced garlic, grated ginger, and chopped chili (if using). Cook for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and coriander. Toast spices for 30 seconds, stirring constantly.
04 - Add marinated chicken to the skillet and cook until lightly browned on all sides, about 4–5 minutes. Incorporate sliced red bell pepper and stir for an additional 2 minutes.
05 - Stir in tomato paste and sugar. Pour in coconut milk and chicken broth. Bring the mixture to a gentle simmer.
06 - Cover the skillet and cook for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped cilantro and lime wedges. This dish pairs well with steamed rice or naan.
