Instructions

• Cut the chicken into 1-inch pieces and place in a large bowl. Add the paprika, 2 teaspoons kosher salt, curry powder, turmeric, and cayenne. Toss to coat and set aside to marinate while you prep the remaining ingredients.
• Finely dice the large yellow onion. Mince the 4 garlic cloves. Mince the 1-inch piece of ginger until you have 1 tablespoon minced ginger. Cut the red bell pepper into thin slices, then cut those slices in half crosswise to shorten them.
• In a Dutch oven or other large, heavy pot, heat 3 tablespoons coconut oil (or canola oil) over medium heat until shimmering.
• Add the diced onion, reduce the heat to medium-low, and gently sauté, stirring occasionally, until the onion is translucent and soft, about 10 minutes. Do not let the onion brown.
• Stir in the minced garlic and minced ginger and cook, stirring constantly, until very fragrant, about 1 minute.
• Increase the heat to medium and add the seasoned chicken to the pot. Cook for 1 minute, stirring continuously to bloom the spices and distribute the chicken. If the pan starts to stick, add a little more oil as needed.
• Pour in the 13-ounce can of unsweetened coconut milk and add 1 1/2 tablespoons fish sauce. Stir to combine, then add the prepared red bell pepper.
• Bring the mixture to a rapid simmer (not a full boil). Reduce heat as needed to maintain a steady simmer and cook, stirring occasionally, until the chicken is cooked through (no pink remains) and the bell pepper is tender, about 10 minutes.
• Stir in 1 tablespoon freshly squeezed lime juice and half of the roughly chopped fresh cilantro. Taste and adjust seasoning with additional kosher salt or fish sauce as desired.
• Serve the coconut curry over cooked rice, cauliflower rice, or with homemade naan. Garnish with the remaining cilantro and additional lime wedges for serving.