Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed
  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp tomato paste
  • 1 can (13.5 oz) light coconut milk
  • 1 cup frozen peas
  • 2 medium carrots, thinly sliced into rounds
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the oil in the skillet over medium-high heat. Add the cubed chicken breasts and cook for 3–5 minutes until the edges are mahogany-colored and opaque. Remove the chicken from the pan and set aside on a plate.
  2. In the same skillet, lower heat to medium. Add the diced onion and sauté for 3 minutes until translucent. Stir in the garlic and ginger, cooking for another 60 seconds until fragrant.
  3. Stir in the curry powder, turmeric, salt, pepper, and tomato paste. Stir constantly for 1 minute to bloom the spices. Pour in the coconut milk and stir until the sauce is a uniform, vibrant gold.
  4. Return the seared chicken and juices to the pan. Add the sliced carrots. Simmer gently for 8–10 minutes until carrots are tender and chicken is cooked through. Stir in the frozen peas during the last 2 minutes of cooking.
  5. Remove the pan from heat. Stir in the fresh lime juice and garnish with chopped cilantro before serving.