Prep the chicken: Pat the chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. This helps it sear well and keeps the seasoning even.

Chop aromatics: Finely dice the onion, mince the garlic, and grate the ginger. Keep them ready to go so nothing burns while you cook.

Bloom the spices: In a small bowl, mix curry powder, turmeric, coriander, cumin, cayenne, and paprika. Blooming them later in oil will boost flavor.

Sear the chicken: Heat oil or ghee in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until lightly browned. Don’t fully cook through yet. Transfer to a plate.

Sauté aromatics: Reduce heat to medium. Add a touch more oil if the pan is dry. Cook onion with a pinch of salt for 3–4 minutes until translucent. Stir in garlic and ginger; cook 30–60 seconds until fragrant.

Add tomato paste and spices: Stir in tomato paste and cook 1 minute to caramelize slightly. Add the spice blend and cook another 30 seconds, stirring to coat. This prevents a raw spice taste.

Deglaze and simmer: Pour in chicken broth and scrape up browned bits. Stir in coconut milk until smooth. Return chicken and any juices to the pan. Bring to a gentle simmer.

Add optional veggies: If using bell pepper or green beans, add now. Simmer uncovered 10–12 minutes, stirring occasionally, until the sauce thickens and chicken is cooked through.

Finish the sauce: Stir in lime juice and apple cider vinegar if using. Taste and adjust salt, pepper, and heat. For a richer finish, add a small knob of butter or ghee. For greens, fold in spinach at the end and let it wilt.

Serve: Spoon over warm cauliflower rice or shredded sautéed cabbage. Top with chopped cilantro and an extra squeeze of lime.