Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
yum!Method
Sprinkle the mild curry powder, turmeric, coriander, and cumin over the onion mixture. Stir constantly for about 30 seconds to toast the spices and release their oils.
Add the cubed chicken breast to the pan. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside (it doesn't need to be fully cooked through yet).
Pour in the coconut milk and chicken broth, stirring well to scrape up any spiced bits from the bottom of the pan. Add the sliced carrots. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the skillet and let it simmer for 10 to 12 minutes, or until the chicken is cooked through and the carrots are fork-tender.
Stir in the frozen green peas. Leave the pan uncovered and let it simmer for another 2 to 3 minutes until the peas are heated through and the sauce thickens slightly. You can cover it again and leave it to simmer on low heat for another 10 minutes if the peas still need some time.
Serve hot over basmati or jasmine rice, garnished with fresh cilantro.
