Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.