Recipe Details

Ingredients

• 6 

  chicken cutlets (about 1 1/2 lb. total)

• 1 tsp. 

  sweet paprika

• 1 tsp. 

  kosher salt

• 1/4 tsp. 

  freshly ground black pepper

• 2 tbsp. 

  coconut oil or vegetable oil

• 1 

  small yellow onion, finely chopped

• 1 

  small jalapeño, stemmed, seeded, finely chopped

• 3 

  cloves garlic, finely chopped

• 4 tsp. 

  finely chopped peeled ginger (from 1 [2"] piece))

• 2 

  large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)

• 1 tbsp. 

  tomato paste

• 1 

  (15-oz.) can unsweetened coconut milk

• 1 tbsp. 

  light brown sugar

• 1/4 c. 

  fresh cilantro leaves, coarsely chopped

• 1 tbsp. 

  fresh lime juice

Description

1. Step 1Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
2. Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
3. Step 3Add milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more.
4. Step 4Remove from heat. Stir in cilantro and lime juice.