Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp neutral oil
  • 1/2 tsp salt
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 tbsp yellow curry powder
  • 1 tsp garam masala
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp sea salt

Instructions:

  1. Heat 1 tbsp of oil in the skillet over medium-high heat. Pat the chicken dry, season with salt, and sear the cubes in batches until golden-brown (about 3 minutes per side). Remove chicken to a plate.
  2. Lower heat to medium and add the remaining 1 tbsp of oil. Sauté the onion until translucent and soft.
  3. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  4. Add the tomato paste, curry powder, and garam masala; stir constantly for 2 minutes until the paste turns a deep mahogany color.
  5. Pour in the coconut milk and chicken broth, whisking to incorporate the spice paste. Bring to a gentle simmer.
  6. Return the seared chicken and any accumulated juices to the skillet and simmer until cooked through.
  7. Stir in fresh lime juice, chopped cilantro, and additional sea salt to taste before serving.