Coconut Chicken Curry

INGREDIENTS

4 tablespoons coconut oil
4 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
1½ teaspoon ginger powder
1½ tablespoons yellow curry powder
1 teaspoons ground coriander
1 tablespoon tomato paste
1 large red bell pepper, sliced
700 gr./ 24.69 oz.  boneless skinless chicken breast or thighs, cut into 1 inch pieces
sea salt and freshly cracked pepper to taste
1 can (400ml) full-fat coconut milk
1 tablespoon lime juice
2 tablespoons brown sugar
¼ cup fresh parsley, chopped
1 teaspoon dried basil

INSTRUCTIONS

Heat 2 tablespoons coconut oil and 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the onion and garlic and sauté for 3-5 minutes or until onions begin to turn golden. Add the curry, ground coriander, ginger and tomato paste; stir to coat everything with the oil. Lower the heat to low and sauté for another 2-3 minutes or until lightly toasted and fragrant.

Return the heat to medium high. Add in the remaining coconut oil and olive oil, cook for another one minute and add red bell pepper. Stir for 1 minute and then add in the brown sugar.  Cook for additional 1 minute and then add the bite-sized pieces of chicken. Stir and sprinkle on salt and pepper to taste. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides.

Pour in the lime juice and coconut milk. Stir until chicken is cooked through and curry is slightly thickened. Sprinkle with fresh parsley and dried basil and stir well.

Serve over rice. Serve additional lime wedges by the side if desired.