Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 cups low-sodium chicken broth
  • 1 can coconut milk
  • 1 cup carrots, diced
  • 1 cup bell peppers, diced
  • Salt and pepper, to taste
  • Fresh lime juice, to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion until translucent, about 5 minutes, then add garlic and ginger; cook until fragrant.
  3. Stir in turmeric and cumin, cooking for an additional minute.
  4. Add cubed chicken, stirring until all pieces are coated with spices.
  5. Pour in chicken broth and bring to a simmer.
  6. Add coconut milk, carrots, and bell peppers.
  7. Simmer for 20 minutes, or until chicken is cooked through.
  8. Adjust seasoning with salt, pepper, and lime juice.
  9. Serve hot, garnished with fresh cilantro.