Creamy Dreamy chicken curry and coconut milk My - Baker Recipes

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil (or coconut oil)
• Salt and freshly ground black pepper to taste
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, peeled and minced (or 1 tbsp ginger paste)
• 1-2 green chilies, finely chopped (optional, for heat)
• 2 tbsp curry powder (use a good quality blend)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional, for extra heat)
• 1 (14.5 oz / 411g) can diced tomatoes, undrained
• 1 (13.5 oz / 400ml) can full-fat coconut milk
• 1 tbsp tomato paste
• 1 cup (240ml) chicken broth (low sodium)
• 1 tbsp lime juice (freshly squeezed is best)
• 2 tbsp chopped fresh cilantro, for garnish