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vogette
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Melt the coconut oil in a large skillet over medium heat.
Add the sliced red onion and garlic. Stir to coat in the oil and turn heat down to medium-low.
Sauté over medium-low heat until garlic is toasted and golden brown, and onions have started to brown and are soft, stirring occasionally (5-10 minutes).
Add the curry powder to the onions and garlic. Stir to coat and cook for 30 seconds - 1 minute, stirring frequently, to toast the spices.
Add the coconut milk and allow to melt and bring to a gentle simmer over medium high heat.
Turn the heat back down to medium-low and add the sliced chicken breast, sliced carrots, sliced broccoli stems, kosher salt, and lime zest.
Stir and simmer uncovered on low or medium-low heat for about 10 minutes, stirring occasionally, until chicken is fully cooked.
Turn heat off and stir in the lime juice and the fresh chopped cilantro and/or basil.
Serve over cooked basmati rice (or another rice or grain such as quinoa).