Chicken Coconut Curry


2 tablespoons Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Chopped
2 1/2 teaspoons Curry Powder
2 teaspoons Ground Cumin
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Turmeric
1 pound Boneless Skinless Chicken Thighs
1 cup Coconut Milk
2 teaspoons Kosher Salt
1/2 cup chicken broth or water

Heat oil over medium-high heat in a large pan. When oil begins to bubble, add onions and cook for 7 minutes or until transparent. Add garlic and cook for 1 minute or until fragrant. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt. Cook for 1 minute. Coat chicken pieces in remaining curry powder and season with salt and pepper. Add to pan and cook until outside is golden brown, about 6 minutes. Add coconut milk into the pan, simmer uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add broth and simmer for a few more minutes. Top with cilantro and a squeeze of lime if desired.

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