Indian Chicken Curry

This is always a crowd pleaser and quite simple to make

Course: Main Course

Cuisine: Indian

Servings: 8

Prep Time 20

Cook Time 30

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Ingredients

2 lb boneless chicken thighs (cut into bite-sized chunks)
4 cloves garlic (fresh)
¼ tsp ground ginger (or 1 Tbsp fresh ginger root)
3 Tbsp curry powder (if your curry is super spicy, wait to add it until you can taste test how much to add)
2 tsp cumin powder
6oz can tomato paste (or 10 Tbsp)
2 cups chicken broth (or water - may need up to 3 cups)
14 oz coconut cream (you may not need all of it)
salt (to taste)

Instructions:

Cut up the chicken into bite sized pieces.
Place the chicken in a bowl or a bag and add all of the spices. Stir or shake until the chicken is thoroughly coated.
In a large skillet over high heat, heat some oil (coconut, olive, or avocado oil is best).
When the oil is hot, add the chicken in a flat layer - don't crowd the pan. If you can't fit it all in, when this batch is cooked, remove it from the pan and add the rest of the chicken.
When the chicken is pretty well cooked, add the tomato paste, chicken broth (or water), coconut cream, and salt.
Allow to simmer for at least 10 minutes. (The longer it simmers, the better the flavor is.)

Notes:

*To make this extra yummy, cut up the chicken then combine it with all of the spices (including the fresh garlic) a couple hours before cooking. This allows the flavor to soak into the chicken.

Serve over rice with naan bread.

Diet: Gluten Free