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Export 17 ingredients for grocery delivery
Step 1
In a medium bowl, toss chopped chicken pieces with ½ tbsp curry powder, salt and pepper.
Step 2
Heat one tbsp coconut oil in a large skillet oven medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.
Step 3
Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine.
Step 4
Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.
Step 5
Add coconut milk and chicken broth to the skillet, stirring to combine. I like to use a flat whisk to get it to come together.
Step 6
Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.
Step 7
Add brown sugar, stir to combine. Return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F.
Step 8
Serve with hot cooked rice, lime wedges, and chopped cilantro.
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