Heat the coconut oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Stir in the curry powder and ground turmeric, allowing the spices to bloom for 1-2 minutes.
Add the chicken pieces to the pan and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned and cooked through.
Pour in the coconut milk, and stir to combine with the chicken and spices.
Add the broccoli florets and bell pepper (if using) and cook for another 5-7 minutes, until the broccoli is tender and the sauce has thickened.
Stir in the soy sauce (or tamari) and lime juice, adjusting the seasoning with more salt or pepper as needed.
Serve the curry hot over cooked rice or quinoa, and garnish with fresh cilantro if desired.
Serving and Storage Tips:
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