Coconut Curry Chicken

Marinate the chicken In a large bowl, combine the chicken thighs, chicken breast, coconut oil, turmeric, cumin, paprika, ginger powder, garlic powder, salt, black pepper, and coconut milk. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Sauté the onion and garlic Heat coconut oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.

Add the curry powder Add the curry powder to the skillet and cook for 1 minute, stirring constantly.

Prepare the curry sauce Pour in the coconut milk, chicken broth, fish sauce, soy sauce, lime juice, and brown sugar. Stir well to combine. Season with salt and pepper to taste.

Cook the chicken Add the marinated chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.

Serve and enjoy Serve the coconut curry chicken over steamed rice or with naan bread. Enjoy!