Ingredients:

  • 1.5 lbs (680g) chicken breast, cut into 1-inch bite-sized pieces
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (15ml) neutral oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (2g) red chili flakes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) lime juice
  • 1 tsp (2g) turmeric powder
  • ½ tsp (1g) ground cumin

Instructions:

  1. Pat the chicken pieces dry with a paper towel. Note: Wet meat won't brown, it just steams. Season them with 1 tsp salt and ½ tsp black pepper.
  2. Whisk together 400ml coconut milk, 15ml soy sauce, 15ml lime juice, 2g turmeric, and 1g cumin in a small bowl.
  3. Heat 15ml neutral oil in a large skillet over medium high heat until it shimmers.
  4. Add the chicken in a single layer. Cook for 3-4 minutes until a golden brown crust forms.
  5. Flip the pieces and cook for another 3 minutes. Remove the meat from the pan and set it aside on a plate.
  6. Toss the diced onion into the leftover fats. Sauté for 3 minutes until the onion is translucent.
  7. Stir in the minced garlic, grated ginger, and 2g red chili flakes. Cook for 30 seconds until you smell the fragrance.
  8. Pour in the coconut milk mixture. Scrape the bottom of the pan to get those browned bits into the liquid.
  9. Bring the sauce to a gentle simmer. Return the seared chicken and its juices to the pan.
  10. Simmer for 5-7 minutes until the sauce thickens into a velvety glaze and the chicken is cooked through.