Adapted from: foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe.html?oc=linkback. I made just a few adjustments to enhance the nutritional quality. Organic ingredients are always recommended.
Serves 6-8. Prep time: 20 minutes. Cooking time: 1 hour.
3 tbsp grass-fed ghee or butter
2-3 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tbsp tomato paste
2 tbsp garam masala
1 cinnamon stick
1 to 3 dried red chiles or 1 jalapeño
Salt and black pepper to taste
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
6 medium tomatoes, seeded and chopped
4 pasture-raised, boneless, skinless chicken breasts, cut into 1-inch strips
extra virgin olive oil to garnish
1/2 cup cilantro leaves, plus plenty more for garnish
1 lemon, juiced
Mint leaves, for garnish
Heat the ghee or butter in a large pot over medium-low heat. Add the onions, ginger, and garlic and cook until the onions are very soft, about 15 minutes. Add the tomato paste, garam masala, cinnamon stick, and chiles or jalapeño and stir. Mix in salt and pepper. Pour in the coconut milk and chicken stock and bring back to a simmer. Cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice. Simmer until the chicken is cooked through, about 10-15 minutes. Add additional lemon juice, salt and pepper to taste. Spoon into serving bowls, allow to cool slightly and drizzle with olive oil. Garnish with cilantro and mint leaves. May be served over brown, wild or red rice. Bon appétit!