Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tbsp tomato paste
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 can (13.5 oz) full-fat coconut milk, unsweetened
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp maple syrup

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Add the curry powder, turmeric, salt, and pepper. Stir constantly for 1 minute to bloom the spices. Stir in the tomato paste and cook for an additional 2 minutes until the paste darkens to a deep brick red.
  3. Increase heat to medium-high. Add the cubed chicken breast in a single layer. Sear for 3–5 minutes, stirring occasionally, until the chicken is golden-brown on the outside.
  4. Pour in the coconut milk and chicken bone broth. Stir well, scraping up any brown bits (fond) from the bottom of the pan. Lower the heat to a simmer and cook uncovered for 8–10 minutes, or until the sauce thickens slightly and the chicken is tender.
  5. Remove from heat. Stir in the lime juice and maple syrup.