1 tablespoon tomato paste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Directions:
In a large skillet, heat olive oil over medium-high heat. Add chicken thighs and sear until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.
In the same skillet, reduce heat to medium. Add onions and cook until softened, about 3–4 minutes. Stir in garlic, ginger, and bell peppers, sautéing until fragrant.
Add paprika, turmeric, cumin, red pepper flakes, salt, and black pepper. Stir until well combined with the veggies.
Mix in tomato paste, then pour in coconut milk and chicken broth. Stir until the sauce is smooth and bubbling.
Return the chicken to the skillet, coating it in the sauce. Reduce heat to low, cover, and simmer for 20–25 minutes or until chicken is cooked through and tender.
Finish with a squeeze of fresh lime juice and sprinkle with chopped cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 4 servings
