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.