Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons coconut oil or ghee
  • 1 pound chicken breasts (about 2 medium, cut into 2-inch cubes)
  • 1 tablespoon minced or grated fresh ginger
  • 1 jalapeno (deseeded and finely chopped)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • One 14.5 ounce can unsweetened full fat coconut milk
  • 2 tablespoons lime juice
  • 1 medium red bell pepper (thinly sliced)
  • 1 cup green beans cut into 1-inch pieces (optional)
  • 1/4 cup chopped fresh cilantro

Instruction

  • In a large nonstick skillet, melt the coconut oil or ghee over medium heat. Add the chicken in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
  • To the pan, add the ginger, jalapeno, cumin, coriander, and turmeric and cook until fragrant, 2 minutes. Add the salt, coconut milk, lime juice, red peppers and green beans (if using). Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.
  • Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the cilantro and serve alongside brown rice, sliced cucumbers, and extra limes.