Step 1

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.

Step 2

In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.

Step 3

Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.

Step 4

Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.