Ingredients
Scale
- 1 1/2 pounds of chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken stock
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Feel free to swap chicken breast with thighs for a juicier result, or even use tofu for a vegetarian twist. The beauty of home cooking lies in its flexibility!
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking until fragrant, about 2 minutes. This step always reminds me of my dad’s storytelling as the kitchen fills with the comforting aroma.
- Stir in the coriander, turmeric, cumin, and chili powder, letting the spices bloom for about a minute.
- Add the chicken pieces, seasoning them with salt and pepper. Cook until they’re lightly browned on all sides, approximately 5-7 minutes.
- Pour in the coconut milk and chicken stock, stirring to combine. Let the mixture simmer for 15 minutes, allowing the flavors to meld beautifully.
- Stir in the lime juice, adjust seasoning if needed, and cook for another 5 minutes. The lime gives it that zesty finish that my mom would have loved.
- Garnish with fresh cilantro and serve over a bed of warm rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Coconut Lime Chicken Curry, recipe, cooking, food
