2 tablespoons coconut oil
1 large onion, chopped (about 1 1/4 cups chopped)
3 tablespoons Vadouvan curry powder
1/2 teaspoon kosher salt
1 large tomato, cored and coarsely chopped
6 ounces fresh okra, stems removed and thickly sliced
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 14oz. can full-fat coconut milk
1 tablespoon lime juice
1 1/2 cups smoked basmati rice, cooked according to package instructions
Fresh cilantro (or micro cilantro), for garnish
Prepare rice according to package instructions, ideally timing it so that the rice is done about the same time as the curry. Keep covered and let sit for 10 minutes before fluffing with a fork.
Heat coconut oil in a large non-stick skillet over medium high heat. Add onion and sautée until softened and just starting to color, about 8 to 10 minutes. Add curry powder and salt and stir until onion is evenly coated and fragrant, about 1 minute.
Add tomato and okra and cook for 5 to 7 minutes or until tomatoes begin to break down and okra starts to soften.
Add chicken, stirring and flipping until most of the chicken is visibly opaque, about 10 minutes.
Add coconut milk and simmer for 10 to 15 minutes or until thick and velvety and chicken is cooked through. Add lime juice, then taste and season with additional salt and/or lime juice as desired.
Divide rice among serving bowls and spoon curry over top. Garnish with fresh cilantro and serve.