Ingredients
Scale
- 4 boneless chicken breasts, cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic, turmeric, and paprika; cook for 1 minute.
- Add chicken chunks and cook until browned on all sides.
- Pour in coconut milk, stir well, and season with salt and pepper.
- Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and sauce thickens.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Adjust spice levels according to taste.
- Serve hot with rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop simmering
- Cuisine: Tropical/Asian Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 410 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg