Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp butter
  • 2 tbsp curry powder
  • 1 can (400ml) full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tbsp lime juice
  • 1/2 tsp cayenne pepper

Instructions:

  1. Pat the chicken dry with paper towels. Season with salt and pepper. Heat oil in a skillet over medium-high heat until shimmering. Add chicken in a single layer and cook without stirring for 3-4 minutes until a deep golden crust forms. Remove chicken to a plate.
  2. Reduce heat to medium. Melt butter into the remaining chicken fat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the garlic, ginger, and curry powder; stir constantly for 60-90 seconds until fragrant.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the fond. Stir in the coconut milk and cayenne. Return the seared chicken and any accumulated juices to the pan.
  4. Bring to a gentle simmer, then reduce heat to low. Cook for 15-20 minutes until the sauce has thickened to a velvety consistency and the chicken is tender. Stir in lime juice just before serving.