Easy Coconut Curry Chicken

By The Stay At Home Chef

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breast (cubed)
2 tablespoons vegetable oil
1 large white onion (diced)
1 medium red bell pepper (diced)
2 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons yellow curry powder
1 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon salt
2 cups chicken broth
1 (15 ounce can) coconut milk (full-fat)
1 tablespoon Asian chili garlic sauce
1 tablespoon fish sauce
2 tablespoons lime juice (about 1 lime)
2 teaspoons brown sugar
1/4 cup freshly chopped cilantro

Prep Time10mins
Cook Time40mins
Servings6

Instructions

Cube 1 1/2 to 2 pounds boneless skinless chicken breast into bite-size pieces. Set aside.

Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add in diced white onion and bell pepper and cook for about 5 minutes, stirring frequently. Add in 2 tablespoons minced garlic1 tablespoon minced ginger, 2 tablespoons yellow curry powder, 1 teaspoon turmeric, and 1 tablespoon ground coriander. Cook for another 3-4 minutes, stirring constantly.

Add in diced chicken, season with 1 teaspoon salt, and cook for about 5 minutes, stirring occasionally to brown the chicken.

Pour in 2 cups chicken broth, 1 (15 ounce can) coconut milk, 1 tablespoon Asian chili garlic sauce, 1 tablespoon fish sauce, 2 tablespoons lime juice, and 2 teaspoons brown sugar. Scrape the bottom of the pan to loosen up any cooked bits.

Serve over rice and garnish with 1/4 cup freshly chopped cilantro.

Bring to a boil then reduce to medium-low. Simmer, uncovered, for 25 minutes, until the sauce has reduced and thickened.