Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 tsp maple syrup
  • 1 tbsp lime juice

Instructions:

  1. Heat 1 tbsp of oil in a 12-inch deep skillet over medium-high heat. Season the chicken cubes with salt and pepper. Add chicken to the pan in a single layer and sear for 2–3 minutes per side until a golden-brown crust forms. Remove chicken to a plate immediately.
  2. Lower heat to medium and add the remaining 1 tbsp of oil. Sauté the diced onion for 4–5 minutes until translucent. Stir in the minced garlic and grated ginger for 1 minute until fragrant.
  3. Add the curry powder, coriander, cumin, and cayenne pepper. Stir constantly for 60 seconds until the spices smell nutty and form a thick paste.
  4. Stir in the tomato paste and maple syrup, cooking for another minute.
  5. Pour in the coconut milk, stirring to scrape up any browned bits from the bottom of the pan. Return the seared chicken and its juices to the sauce.
  6. Simmer gently for 5–7 minutes until the sauce thickens and the chicken is just cooked through. Stir in the lime juice immediately before serving.