Ingredients
- 3 tablespoons coconut oil
- 2 pounds chicken thighs cut into 1 in cubes
- 1 small onion chopped
- 1 inch piece of ginger minced
- 3 cloves garlic minced
- 1 teaspoon garam masala
- 4 teaspoons curry powder
- 1 teaspoon salt or to taste
- 2 tablespoons tomato paste
- 1 can coconut milk 14 oz
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
- Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
- Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
- Taste for seasoning and add salt as needed. Garnish with fresh, chopped cilantro and lime wedges for squeezing on top.
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