All of the flavor with none of the fear! Coconut Curry Chicken is creamy and mild - never spicy (unless you want it to be). Plus, this savory combination of chicken and veggies with aromatic spices may seem complex, but that's just the flavor profile! This easy recipe results in a meal to please even your pickiest diners and is totally adjustable for those with dietary restrictions and those who like it hot.
Heat a 12” skillet over medium heat. Add 2 tbsp coconut oil and heat until shimmering. Add the chicken, then season with salt and pepper. Cook, stirring occasionally, until no longer pink. Scrape the chicken and released juices into a bowl and set aside.
Add the remaining 1 tbsp coconut oil and heat until it shimmers. Add the curry powder, cumin, and turmeric. Stir continuously with a rubber spatula to toast the spices until they are very fragrant, 1-2 minutes.
Add the onions, then toss to coat in the spices. Saute until the onion softens. If you notice the pan getting too dry, add a tablespoon of chicken broth to prevent the onions from scalding.
Add the garlic and ginger and cook, stirring continuously, for 1 minute.
Add the tomato paste and work into onions; cook until the tomato paste deepens in color, 1-2 minutes.
Pour in the chicken broth to deglaze the pan. Stir and scrape up any browned bits from the bottom.
Combine the coconut milk and cornstarch, and whisk until smooth; pour the coconut milk mixture into the pan. Stir until the sauce is smooth, then bring to a simmer. Cook 3-4 minutes, or until the sauce has thickened.
Return the chicken to the pan along with the frozen peas; toss in the sauce. Simmer until the chicken is cooked through and the peas are defrosted, 4-5 minutes.
Season with lime juice and fresh cilantro. Serve immediately over steamed white rice or cauliflower rice.