Coconut Chicken Curry

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 6

Ingredients

3 tablespoons coconut oil or olive oil

2 pounds chicken thighs, cubed

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

2 tablespoons tomato paste

1 (14 oz.) can coconut milk

1/2 cup fresh cilantro, chopped

1 lime cut into wedges

Directions

In a large dutch oven or soup pot, melt coconut oil (or heat olive oil) over medium heat. Add onion and cook until golden, 8-10 minutes. Add the ginger and garlic and cook for 1 minute. Add garam masala, curry powder and salt and cook while stirring constantly, for 2 minutes, or until fragrant.

Add tomato paste, coconut milk, and chicken to the pan. Cook while stirring 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 and season with more salt if needed. Garnish with fresh, chopped cilantro and lime wedges for squeezing juice on top.

Enjoy!

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