Step 1

Season the chicken with salt, paprika and dried herbs.

Step 2

Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.

Step 3

Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.

Step 4

Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.

Step 5

Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.

Step 6

Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.