CHICKEN CURRY
kid friendly
⭐️ 3 tbsp coconut oil ⭐️ 2 lb boneless skinless chicken thighs, diced ⭐️ 1 tsp kosher salt ⭐️ ½ tsp ground pepper ⭐️ 3 tbsp curry powder ⭐️ 2 tsp cumin ⭐️ 1 tsp turmeric powder
INGREDIENTS (1)
⭐️ 1 medium sweet onion, diced ⭐️ 2 tsp fresh grated ginger ⭐️ 2 cloves garlic, minced ⭐️ 2 tbsp tomato paste ⭐️ 1 c chicken broth ⭐️ 1 c coconut milk ⭐️ 1 tbsp cornstarch ⭐️ 1 c frozen peas
INGREDIENTS (2)
Make sure your spices are fresh! Rub a bit of spice between your fingers - if the aroma is dull, seek out fresher spices.
Saute chicken thighs in coconut oil until no longer pink. Remove the chicken and set aside.
1
Toast the spices in coconut oil for 2-3 minutes to bloom the spices and release more flavor.
2
Add the onion and saute until soft; add garlic and ginger and cook 1 minute.
3
Work the tomato paste into the vegetables and cook 1-2 minutes.
4
Deglaze the pan with chicken broth, then add the coconut milk and cornstarch. Simmer until thick.
5
Return the chicken and add the peas. Cook 5 minutes more.
6
Serve over rice with fresh lime juice and cilantro.
7