Ingredients
Marinade
- 2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- ½ cup unsweetened coconut cream (refrigerate can of coconut milk overnight and use the cream on top of the can or use ½ cup of this coconut cream)
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon garam masala
- ¼ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Curry
- 2 tablespoons ghee add more if needed
- 1 onion chopped
- 1- inch knob ginger minced
- 5 garlic cloves minced
- 1 green bell pepper chopped in large pieces
- 1 15 ounce can organic tomato sauce
- 1 can coconut milk full fat
- 1 teaspoon garam masala
- 1 teaspoon kashmiri chili powder or paprika
- 1 teaspoon coriander powder
- Salt and pepper to taste
- Cayenne to taste
- Pinch of fenugreek leaves
- Cilantro garnish
Instructions
- Place chicken in a bowl and marinate with coconut cream and spices, set aside.
- Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes. Don’t worry if it’s dark, that’s how Indian people cook their onions ;))
- Add ginger and garlic and saute for a few more minutes.
- Add spices and let them bloom for a minute. Then add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made.
- Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
- Add 1 can of coconut milk and a pinch of kasoori methi - let it simmer for another few minutes.
- Garnish with cilantro and serve with paleo naan.
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