Ingredients
1 yellow onion, thinly sliced
3 bell peppers, sliced into 1/4 in slices
6 carrots, peeled and cut into 1/4 in rounds on a bias
1 tbsp minced garlic
1 tbsp minced ginger
3 lbs chicken breast
1 can coconut milk
1 cup tomato sauce
1 tsp turmeric
1 tsp cumin
¼ cup cilantro
1 tbsp lime juice
Ghee, olive oil, tallow, or other oil for cooking
Salt and pepper
Directions
Step 1
Heat large skillet with high walls over medium heat and add a couple tablespoons of oil.
Ghee, olive oil, tallow, or other oil for cooking
Step 2
Add the chicken and cook for 5-7 minutes on each side, undisturbed, or until deeply browned.
3 lbs chicken breast
Step 3
Season the other side with salt and pepper while each side cooks.
Salt and pepper
Step 4
Remove the chicken when both sides are cooked.
Step 5
Add more oil if needed and add in the onion, pepper, and carrots.
Ghee, olive oil, tallow, or other oil for cooking
1 yellow onion, thinly sliced
3 bell peppers, sliced into 1/4 in slices
6 carrots, peeled and cut into 1/4 in rounds on a bias
Step 6
Season with salt and pepper and sauté for about 5-7 minutes, moving around frequently to prevent burning.
Salt and pepper
Step 7
Once everything is softened, add in the garlic and ginger and cook for 1-2 minutes.
1 tbsp minced garlic
1 tbsp minced ginger
Step 8
Immediately add in the coconut milk, tomato sauce, turmeric, and cumin.
1 can coconut milk
1 cup tomato sauce
1 tsp turmeric
1 tsp cumin
Step 9
Place the chicken back in, cover it with a lid, and lower the temp to medium/low.
3 lbs chicken breast
Step 10
Cook until the chicken reaches an internal temperature of at least 165F, or until the chicken easily shreds or breaks apart, about 40 minutes.
Step 11
Feel free to remove the lid once the chicken is close to temp and let the sauce thicken if desired.
Step 12
Shred the chicken or break it up a little bit while in the pan.
Step 13
Add in the cilantro, taste for seasoning/salt, and enjoy.
¼ cup cilantro
Salt and pepper
