COCONUT LIME CHICKEN CURRY served with Jasmine Rice

INGREDIENTS:
4 boneless, skinless chicken thighs
1/4 cup olive oil
Salt & pepper, to taste
1 tsp dried thyme
1 onion, thinly sliced
3 cloves garlic, minced
1 cup coconut milk
Zest and juice of 2 limes
1 Tbls honey
1 tsp ground cumin
1 tsp crushed red pepper flakes
1/4 cup fresh coriander, chopped (plus more for garnish)
Lime wedges, for serving

METHOD
1. Season both sides of the chicken thighs with salt, pepper, and thyme.
2. Heat olive oil in a large non-stick skillet, over medium-high heat.
3. Add the chicken and cook for 4-5 minutes per side, until golden brown.
Remove chicken and set aside.
4. n the same pan, lower heat to medium. Add the sliced onion and sauté until
softened, about 2 minutes.
5. Stir in minced garlic, cook for 30 seconds until fragrant.
6. Pour in the coconut milk, lime zest, lime juice, honey, cumin, and red pepper
flakes. Stir to combine.
7. Return the chicken breasts to the pan, nestling them into the sauce.
8. Reduce heat to low, cover, and simmer for 10-12 minutes, or until chicken is
cooked through
9. Sprinkle chopped coriander over the chicken before serving. Garnish with
extra lime wedges.