Ingredients:

  • lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch chunks
  • large red onion, cut into wedges
  • medium bell peppers (any colour), roughly chopped
  • cups broccoli florets
  • Tbsp (30 ml) Olive Oil or Coconut Oil
  • Tbsp (15g) freshly grated ginger
  • cloves (15g) minced garlic
  • Tbsp (15g) Medium Curry Powder
  • tsp (5g) Turmeric Powder
  • Salt and Black Pepper to taste
  • (13.5 oz / 400 ml) can Full-Fat Coconut Milk (unshaken)
  • /2 cup (120 ml) Chicken or Vegetable Stock
  • Tbsp (15 ml) Brown Sugar or Maple Syrup
  • Tbsp (15 ml) Freshly squeezed Lime Juice
  • /2 cup (25g) Fresh Coriander (Cilantro), roughly chopped, for garnish
  • cups Cooked Jasmine or Basmati Rice, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the grated ginger, minced garlic, curry powder, turmeric, 1 Tbsp of the olive oil, salt, and pepper to create the coating paste.
  3. Add the chicken chunks, onion wedges, bell pepper, and broccoli to the bowl. Toss thoroughly until everything is evenly coated in the spice mix.
  4. Spread the coated chicken and vegetables in a single layer across the prepared baking sheet, ensuring they are not overcrowded.
  5. Roast for 15 minutes until the chicken is starting to brown and the vegetables are tender-crisp.
  6. While roasting, gently whisk together the un-shaken coconut milk, stock, brown sugar/maple syrup, and lime juice in a separate small bowl to create the sauce base.
  7. Remove the baking sheet from the oven. Pour the liquid sauce mixture directly over the roasted ingredients on the pan, carefully swirling the pan to coat everything.
  8. Return the pan to the oven and bake for a final 10–12 minutes, allowing the sauce to bubble, thicken slightly, and reduce.
  9. Remove from the oven. Taste the sauce and adjust seasoning if necessary. Garnish generously with fresh coriander and serve immediately over hot rice.