Savoury Thai Curried Chicken - alive magazine

Ingredients

• 2 Tbsp (30 mL) unrefined coconut oil or extra-virgin olive oil
• 6 boneless, skinless organic chicken thighs (about 1 1/4 lbs/575 g)
• 2 tsp (10 mL) cumin seeds
• 2 tsp (10 mL) black or brown mustard seeds
• 1 large onion, finely diced
• 1 1/2 Tbsp (22 mL) fresh ginger root, peeled and finely minced
• 1 Tbsp (15 mL) turmeric
• 1 Tbsp (15 mL) ground cumin
• 14 oz (398 mL) can diced tomatoes, including juice
• 3/4 cup (180 mL) low-sodium chicken or vegetable broth
• 1 cinnamon stick
• 5 1/2 oz (165 mL) can coconut milk
• 1 tsp (5 mL) freshly squeezed lime juice
• 1/2 tsp (2 mL) pure maple syrup
• Sea salt and freshly ground black pepper
• Minced cilantro