In a large pan, heat the oil for about a minute. Once the oil is heated, add the chicken, minced garlic, and spices. Cook the chicken for about 7 minutes, stirring occasionally.
Once the chicken is no longer pink in the middle, add the chicken broth, coconut milk, hoisin sauce, and lime juice. Stir to combine.
Allow the mixture to simmer for about 30 minutes over medium heat, or until the sauce has thickened.
Serve and enjoy!
Notes
This curry is great served over white rice or with a side of naan.
You can store your leftovers in the fridge for up to 4 days and reheat them in the microwave for about a minute. You can also reheat your curry on the stovetop.
As an optional substitute, you can replace the minced onion with ½ of a fresh onion that is finely diced. This will increase the onion flavor in your coconut curry.
This curry is great topped with some extra lime juice or lime zest.
Make sure your curry has reached an internal temperature of 165°F.