Ingredients
Scale
- 2 tbsp coconut oil, divided
- 2 chicken breasts (about 1 lb), cut into bite-sized pieces
- Salt and white pepper, to taste
- 1 tbsp + 1 tsp curry powder, divided
- 1 shallot, finely chopped
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced or pressed
- 1 (14 oz) can full-fat coconut milk
- 2 tsp coconut sugar (or white sugar or honey)
- 1/2 tsp ground turmeric
- 2 cups broccoli florets
- 1 lime, cut into wedges
- Chopped fresh cilantro, for garnish
- Cooked white rice, for serving
Instructions
- Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add chicken and season with salt, white pepper, and 1 tsp curry powder. Sauté until cooked through and lightly golden. Transfer to a plate.
- Reduce heat to medium and add remaining coconut oil. Add shallot and sauté for 2–3 minutes until soft.
- Stir in ginger and garlic and cook for 1 minute until fragrant.
- Add coconut milk, coconut sugar, turmeric, remaining curry powder, salt, and white pepper. Whisk until smooth.
- Bring sauce to a gentle simmer. Add broccoli, cover, and cook for 2 minutes.
- Uncover, return chicken to the skillet, and simmer 1–2 minutes until broccoli is crisp-tender and sauce thickens slightly.
- Squeeze in fresh lime juice, adjust seasoning, and serve over rice garnished with cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired