Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 13.5 oz (400 ml) can coconut milk
  • 1 cup (240 ml) chicken broth
  • Salt and pepper, to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, for garnish
  • Steamed jasmine rice or naan bread, for serving

Instructions:

  1. Cut chicken into bite-sized pieces; season lightly with salt and pepper.
  2. Heat olive oil in a skillet over medium heat; add chopped onion and sauté until soft and translucent, about 5 minutes.
  3. Stir in minced garlic and grated ginger; sauté until fragrant, about 1 minute.
  4. Sprinkle in curry powder, cumin, and coriander; cook for another minute to toast the spices.
  5. Add chicken pieces; cook until browned, about 5 minutes.
  6. Pour in coconut milk and chicken broth; stir to combine.
  7. Bring to a gentle simmer; reduce heat and cook for 20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
  8. Stir in fresh lime juice; adjust seasoning with salt and pepper to taste.
  9. Garnish with chopped cilantro and serve over jasmine rice or with naan.