Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.
Add brown sugar and return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F.
Serve with hot cooked rice, lime wedges, and chopped cilantro.
Recipe Notes And Tips
Coconut oil helps to give this curry dish it’s rich flavor and texture. I highly recommend it, but you can use your favorite oil instead.
You can use regular or chipotle chili powder if you can’t find ancho chili powder. I have made this dish without ground coriander, and it is totally delicious!
This curry sauce recipe is mild. If you like to spice things up, add ground cayenne or red pepper flakes to sauce when you add the other spices. Adjust amount to your taste preference.
I like the additional sweetness from the brown sugar, but this step is optional and depends on your taste preference.
Peas are a nice addition. Add 1 cup frozen peas when adding liquids.
My favorite way to eat this curry dish is with hot cooked jasmine rice.
INGREDIENTS
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