In a medium bowl, toss chicken with 1/2 tbsp. of the curry powder, salt and pepper
Heat oil in a large skillet over medium-high heat. Then add the chicken and cook until lightly browned. Remove chicken from pan and set aside.
Add and heat up toil in same skillet over medium heat. Add onions and cook until softened and starting to turn golden brown. Add the ginger and garlic, stir to combine.
Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix in everything to form a thick paste.
Add coconut milk and chicken broth to the skillet, stir to combine. Turn heat down and simmer for about 8 minutes.
Add brown sugar, stir to combine. Add the browned chicken to the pan. Bring heat to medium and simmer until chicken is cooked through.
Serve with steamed rice, lime wedges, and cilantro and Enjoy!
Ingredients
Directions
In a medium bowl, toss chicken with 1/2 tbsp. of the curry powder, salt and pepper
Heat oil in a large skillet over medium-high heat. Then add the chicken and cook until lightly browned. Remove chicken from pan and set aside.
Add and heat up toil in same skillet over medium heat. Add onions and cook until softened and starting to turn golden brown. Add the ginger and garlic, stir to combine.
Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix in everything to form a thick paste.
Add coconut milk and chicken broth to the skillet, stir to combine. Turn heat down and simmer for about 8 minutes.
Add brown sugar, stir to combine. Add the browned chicken to the pan. Bring heat to medium and simmer until chicken is cooked through.
Serve with steamed rice, lime wedges, and cilantro and Enjoy!