Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) vegetable oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 2 tbsp (30ml) curry powder
  • 1 tsp (5ml) ground turmeric
  • 1/2 tsp (2.5ml) ground cumin
  • 1/4 tsp (1.25ml) ground coriander
  • 1 can (14 oz/400ml) full-fat coconut milk
  • 1 can (14.5 oz/411g) diced tomatoes, undrained
  • 1 tbsp (15ml) tomato paste
  • 1 tbsp (15ml) lime juice
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish
  • Salt and pepper to taste
  • Cooked rice, for serving

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat oil in a large skillet. Sauté onion until softened. Add garlic, ginger, and chilies (if using) and cook until fragrant.
  3. Add curry powder, turmeric, cumin, and coriander. Cook, stirring constantly, until fragrant (about 1 minute).
  4. Stir in bell pepper and cook until slightly softened.
  5. Add chicken to the skillet and cook until lightly browned on all sides.
  6. Pour in coconut milk, diced tomatoes (with juice), and tomato paste. Stir to combine. Bring to a simmer.
  7. Reduce heat and simmer, covered, until chicken is cooked through and sauce has thickened (about 15-20 minutes). Chicken should reach an internal temperature of 165°F (74°C).
  8. Stir in lime juice. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro. Serve hot over rice.