Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Zest and juice of 2 limes
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Optional: 1 red chili, sliced for heat
My abuela always taught me to trust my senses in the kitchen, so feel free to adjust the spices to suit your taste. For a milder curry, reduce the chili or omit it entirely.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another 2 minutes until fragrant. Stir in the curry powder and cumin, toasting them lightly to release their aromas.
- Add the chicken pieces, cooking until they are browned on all sides, about 5-7 minutes. Remember, patience here allows the flavors to develop beautifully.
- Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Add the lime zest and juice, and season with salt and pepper. If using, add the sliced chili for extra heat.
- Let the curry simmer gently for 15-20 minutes, allowing the chicken to cook through and the flavors to meld.
- Finish with a sprinkle of fresh cilantro before serving.
This step-by-step process is reminiscent of assisting my grandmother with her famous soups, where each layer built upon the last to create something truly heartwarming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International