This Coconut Chicken Curry with Avocado Chunks allows the avocado to hold its shape, adding warm, buttery pockets of flavour to contrast with the spiced curry sauce.
Heat the oil in a large pan over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and sauté until golden brown (about 5 minutes). Remove the chicken from the pan and set it aside.
Lower the heat to medium. In the same pan, add the chopped onion, garlic, and ginger. Sauté for 3–4 minutes until the onions are soft and translucent.
Stir in the curry powder, cumin, turmeric, and tomato paste. Fry for about 1 minute, stirring constantly, until the spices bloom and smell highly aromatic.
Pour in the coconut milk and stir well to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
Return the chicken and its juices back into the pan. Lower the heat, cover, and let it simmer gently for 12–15 minutes until the sauce has thickened and the chicken is fully cooked through.
Turn off the heat completely. Gently fold the avocado chunks and the fresh lime or lemon juice into the hot curry. Let it sit covered for 2 minutes so the avocado warms through from the residual heat without breaking down or turning mushy. Serve immediately over fluffy basmati rice, garnished with fresh coriander if desired.