If you’ve got chicken breast OR thighs, curry powder and coconut milk on hand then you can pretty much piece together this hearty dish in 20 minutes no matter the amount of servings!
INGREDIENTS:
-2 lbs boneless skinless chicken thighs (or breasts) cut into pieces
-1 lemon
-1 bunch cilantro (optional)
-1 yellow or white onion, large diced
-1-15 oz can diced tomatoes
SPICES:
-1 tbsp minced ginger paste or 1/2 tbsp ginger powder
-3 cloves garlic or 2 tbsp minced garlic (can sub powdered garlic as well)
-2 tbsp curry powder
-Healthy pinch of pink salt
-2 tsp cinnamon
-2 tsp cumin
Optional- 1 tsp sugar/maple syrup/lternative sweetener
OILS/FATS
-1 can full fat coconut milk
-3 tbsp ghee or butter
DIRECTIONS:
OK, so the thought process here is to make a delicious ‘gravy ‘ and then to simmer your chicken in this gravy until everything reduces and breaks down.
1. Cut your onion into medium chunks and add with a spot of oil into a warm skillet with ginger, garlic, salt and spices.
2. Cut your chicken into bite size pieces. Set Aside
3. Stir aromatics until onions soften and spices warm up.
4. Add in can of diced tomatoes-You can add in fresh tomatoes here if you like, I'm just lazy and tomatoes here suck all year until summer.
5. Stir tomatoes in and cook for 1 minute then add in the cream from the can of coconut milk. Some coconut water from the can is ok, you can just simmer down.
6. Cook this mixture stirring occasionally on low for 6-8 minutes.
7. Add in chicken pieces until they are covered and increase heat to medium.
8. Let simmer vigorously for 10-12 minutes then stir in butter + squeeze of one half of lemon and taste.
9. If mixture tastes bland add in 2 tsp more curry + dash of cinnamon and cumin
At this point some people might enjoy adding a touch of sweetener to round out the flavors of the dish.
Serve over white rice or our personal favorite of fried garlic kale and turmeric caulirice!
