Scale

For the Chicken:

1 ½ lbs chicken breasts or thighs, cut into bite-sized pieces

2 tbsp olive oil

1 tsp paprika

1 tsp cumin

½ tsp chili powder

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

For the Sauce:

1 tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, sliced

1 tsp ginger, grated

1 tsp red pepper flakes (adjust to spice preference)

1 (14 oz) can diced tomatoes

1 (13.5 oz) can full-fat coconut milk

1 tsp turmeric

½ tsp paprika

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Prepare the Chicken:

In a bowl, toss chicken with paprika, cumin, chili powder, garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes until browned on all sides. Remove and set aside.

Make the Sauce:

3. In the same skillet, add 1 tbsp olive oil, onion, and garlic. Sauté for 2-3 minutes until fragrant.

4. Add red bell pepper, ginger, and red pepper flakes. Cook for another 2-3 minutes.

5. Pour in diced tomatoes, coconut milk, turmeric, and paprika. Stir and simmer for 10 minutes until thickened.

Combine & Simmer:

6. Add chicken back to the skillet and simmer for 10-12 minutes until chicken is cooked through.

7. Stir in lime juice and garnish with fresh cilantro.

Serve:

8. Serve hot with white rice, quinoa, or crusty bread.