Ingredients

The following ingredients have 8 Servings
  • 2 Boneless Skinless Chicken Breasts ((about 1 pound of chicken))
  • 1-2 Tablespoons Peanut Oil (or Canola)
  • 2 Tablespoons Curry Powder (divided)
  • 1 Tablespoon Garam Masala (divided)
  • 1 Onion (Medium Yellow, diced)
  • 2 Cloves Garlic (smashed)
  • 1 Can Sweetened Coconut Milk ((14 ounces) full fat, never lite)
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Salt
  • Pepper (to taste)
  • 1 Teaspoon Granulated Sugar
  • 2 Tablespoons Water
  • 1 1/2 Tablespoons Cornstarch
  • White Rice (for serving)
  • Cilantro (for serving)

Instruction

  • Chop the chicken into large chunks.
  • Sprinkle with a little salt and pepper and half of the curry and half of the garam masala.
  • Toss to coat evenly.
  • Thread the chicken onto skewers (if wooden make sure you soaked them first) and place on a medium high heated grill.
  • Turn the chicken every 1-2 minutes until grilled on each side, about 6-8 minutes.
  • Set aside.
  • In a large skillet over medium heat add the oil and heat until shimmering.
  • Add the remaining curry and garam marsala.
  • Cook, stirring occasionally for 1 minute, add the onion and a little more oil if the pan is dry.
  • Continue to cook for 2 minutes or until the onion is tender, stirring often.
  • Add the garlic and cook for 30 more seconds then add coconut milk, paste, salt, pepper and sugar.
  • In a small bowl, whisk together the water and cornstarch.
  • Whisk into the sauce.
  • Simmer for 15 minutes and add the chicken into the sauce.
  • Stir to combine and heat for 3 minutes then serve over rice with fresh cilantro.