Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 (14-ounce) can coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- Salt and freshly ground black pepper, to taste
- Juice of half a lime
- Fresh cilantro, chopped (for garnish)
Instructions
-
Sauté Aromatics:
- In a large skillet, heat olive oil over medium-high heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
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Cook Chicken:
- Add the chicken pieces to the skillet; season with salt and pepper.
- Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.
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Add Spices:
- Sprinkle curry powder, ground coriander, and ground cumin over the chicken mixture.
- Stir to coat evenly and cook for 1 minute to toast the spices.
-
Add Liquids:
- Pour in coconut milk and chicken broth; stir to combine.
- Add fish sauce (if using) and brown sugar; mix well.
-
Simmer with Vegetables:
- Bring the mixture to a simmer.
- Add sliced red bell pepper and snap peas.
- Reduce heat to medium-low and let it simmer until the vegetables are tender and the sauce has thickened slightly, about 10 minutes.
-
Finish and Serve:
- Stir in lime juice.
- Taste and adjust seasoning with salt and pepper, if necessary.
- Garnish with chopped fresh cilantro.
- Serve hot over steamed rice or with warm naan bread.