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Coconut Curry Chicken


* Serves 4


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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