Ingredients
6 chicken cutlets
1 tsp. sweet paprika
1/4 tsp. freshly ground black pepper
1 1/2 tsp. kosher salt, divided
2 Tbsp. coconut oil or vegetable oil, divided
1 small yellow onion, finely chopped
1 small jalapeño, stemmed, seeded, finely chopped
3 garlic cloves, finely chopped
4 tsp. finely chopped peeled ginger
2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 cups)
1 Tbsp. tomato paste
1 can unsweetened coconut milk
1 Tbsp. light brown sugar
1/4 cup fresh cilantro leaves, coarsely chopped
1 Tbsp. fresh lime juice
Directions
Step 1: Season chicken all over with paprika, pepper, and 1 tsp. salt. In a large, high-sided skillet over medium-high heat, heat 1 Tbsp. 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.
Step 2: In same skillet over medium-high heat, heat remaining 1 Tbsp. 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 paste is lightly toasted, about 2 minutes more.
Step 3: Add milk, brown sugar, and 1/2 tsp. salt 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; season with salt, if needed.
Step 4: Remove from heat. Stir in cilantro and lime juice.
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