Ingredients
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 1 1/2 teaspoons sweet paprika
- 2 pounds chicken thighs boneless, skinless, and cut into 1-inch pieces
- Salt and black pepper to taste
- 1 14-ounce can diced tomatoes drained
- 1 14-ounce can unsweetened coconut milk
- 1/2 cup chicken broth
- Juice of 1 lime
- 1 teaspoon fish sauce
- Fresh cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the sliced onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Then add the curry powder, turmeric, cumin, cayenne pepper, and sweet paprika, stirring well.
- Add the chicken thighs, season with salt and pepper, and cook until they are lightly browned on all sides, about 7-10 minutes.
- Pour in the diced tomatoes, coconut milk, and broth. Bring the mixture to a simmer, reduce the heat to low, and cook until the chicken is tender and the sauce has thickened, about 20-25 minutes.
- Remove from heat. Stir in the lime juice and fish sauce, adjust seasoning, and garnish with chopped cilantro. Serve hot over rice.
