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1 1/4 pounds boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
2 jalapeño peppers, cored, seeded, and finely chopped
1 tablespoon curry powder
½ teaspoon turmeric
1 cup chicken broth
1 cup light coconut milk
¼ cup packed cilantro leaves, roughly chopped
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