Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (about 3–4 pieces)
- 1 can (13.5 oz) full-fat coconut milk
- 1-inch piece fresh ginger, grated
- 2–4 cloves garlic, minced
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- Juice of 1 fresh lime
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Chop the chicken into bite-sized pieces.
- In a large skillet over medium heat, warm the vegetable oil. Add garlic and ginger; sauté until fragrant (1-2 minutes).
- Add the chicken to the skillet and cook until golden brown on all sides (5-7 minutes).
- Pour in the coconut milk, scraping up any bits from the pan. Stir to combine.
- Season with salt, pepper, and curry powder; simmer for 15-20 minutes until cooked through.
- Just before serving, squeeze fresh lime juice over the curry and garnish with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sauté
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg