Ingredients:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 can (14 oz) coconut milk

1 can (14.5 oz) diced tomatoes, drained

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions:

Cook the chicken:

Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5–7 minutes. Remove from skillet and set aside.

Sauté the veggies:

In the same skillet, add chopped onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another minute. Add bell peppers and cook until they begin to soften, about 5 minutes.

Build the sauce:

Stir in cumin, coriander, paprika, and cayenne pepper. Cook for 1–2 minutes. Add tomato paste and cook another minute. Pour in coconut milk and diced tomatoes, stir to combine, and bring to a simmer.

Simmer the chicken:

Return the chicken to the skillet. Stir to coat in sauce. Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until chicken is tender and sauce has slightly thickened.

Serve:

Remove from heat, garnish with fresh cilantro, and serve with lime wedges. Enjoy over rice, quinoa, or crusty bread.

Notes:

Adjust cayenne for more or less heat.

Chicken thighs stay extra juicy, but breasts work well too.

Store leftovers in an airtight container for up to 3 days.