Coconut Chicken Curry

In a large pan on medium/high heat, add 3 Tbsp of oil and sear your chicken. Season chicken with salt and pepper to taste. Continue to cook until the chicken is 165 degrees Fahrenheit internal temperature. Remove from the pan and set aside.

In the same pan reduce heat to medium and add 2 Tbsp of oil. Sauté onions for about 5 minutes adding a little salt. Add ginger, garlic, and chili peppers. Cook until fragrant.

Next add spices to the pan: turmeric, red chili powder, coriander, mustard seeds, cumin seeds.

Once spices are fragrant add tomatoes and cook for 5 minutes. (Salt tomatoes lightly)

Add coconut milk and let reduce until thickened (double creme consistency).

Add chicken back to the pan along with chopped coriander and lime juice.

Adjust salt levels to your taste.

Once chicken is hot you are ready to serve with basmati or jasmine rice. P.S. I recommend cooking the rice in stock instead of water… Enjoy!