Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams of boneless, skinless chicken breast pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing well to coat evenly.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add the seasoned chicken pieces and stir-fry for 5-7 minutes until lightly browned on all sides, then remove the chicken and set aside.

3. 3

   Add 1 large thinly sliced onion, 1 red thinly sliced bell pepper, 3 minced cloves of garlic, and 1 grated teaspoon of fresh ginger to the same skillet, stirring continuously for 5 minutes until the vegetables soften slightly.

4. 4

   Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of Lebanese seven-spice blend, and 1/4 teaspoon of red chili flakes with the vegetables for 1 minute until fragrant.

5. 5

   Pour in 400 milliliters of full-fat coconut milk and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.

6. 6

   Return the browned chicken to the skillet, reduce the heat to medium-low, and let the mixture simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce slightly thickens.

7. 7

   Stir in 1/4 cup of fresh chopped cilantro and 1 tablespoon of fresh lemon juice, taste, and adjust salt and pepper if necessary before serving immediately.