Ingredients

2 lbs boneless, skinless chicken breasts or thighs

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon chili flakes or crushed red pepper (adjust to taste)

2 tablespoons olive oil or coconut oil, divided

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 can (13.5 oz) full-fat coconut milk

2 tablespoons tomato paste

1/2 cup chicken broth

Juice of 1 lime

1 tablespoon brown sugar or coconut sugar

1/4 cup fresh cilantro, chopped (plus more for garnish)

Optional: fresh chili or jalapeño, sliced (for garnish)

Optional: toasted coconut flakes (for garnish)

Optional: cooked rice, quinoa, or cauliflower rice (for serving)

Instructions

Step 1: Pat the chicken dry with paper towels, then slice into large bite-sized pieces. Season with salt, pepper, smoked paprika, and chili flakes. Let it sit for 5–10 minutes to absorb the flavors.

Step 2: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 2–3 minutes per side until golden brown. Work in batches if needed and transfer the chicken to a plate.

Step 3: Lower heat to medium and add the remaining tablespoon of oil if necessary. Sauté the onion for 3–4 minutes until softened. Add garlic and ginger and cook for 1 more minute until fragrant.

Step 4: Stir in the tomato paste and cook for about a minute while stirring constantly. Pour in the coconut milk and chicken broth, scraping up any browned bits from the pan.

Step 5: Return the chicken and any accumulated juices to the skillet. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.

Step 6: Stir in the lime juice and brown sugar. Adjust seasoning to taste. Remove from heat, sprinkle with chopped cilantro, and gently toss to combine.

Step 7: Garnish with additional cilantro, sliced chili or jalapeño, and toasted coconut flakes if desired. Serve warm over rice, quinoa, or cauliflower rice.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat.

Adjust chili flakes to your preferred spice level for a milder or spicier dish.

Substitute lime juice with lemon juice if limes are unavailable.

For a richer taste, toast the coconut flakes lightly before garnishing.

Add chopped bell peppers or spinach in step 3 for extra vegetables.

FAQs

Can I use bone-in chicken for this recipe?

Boneless chicken is recommended for even cooking and easy serving, but you can use bone-in pieces if you adjust cooking time accordingly and ensure thorough cooking.

Is this dish very spicy?

The heat level depends on the amount of chili flakes used. You can reduce or omit them for a milder flavor or add more for extra spice. Garnishing with fresh chili adds additional heat if desired.