Preparation Steps

• Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
• Add the chopped onion and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
• Add the curry powder, turmeric, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.
• Add the chicken pieces to the skillet and cook until browned on all sides.
• Pour in the coconut milk and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
• Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Stir in the fish sauce (if using) and lime juice. Taste and adjust seasoning as needed.
• Serve the coconut curry chicken hot over cooked rice, garnished with fresh cilantro.