Coconut Curried Chicken
3 TB butter
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 TB tomato paste
2 TB Signature Spices Garam Masala
1 cinnamon stick
1 to 3 dried red chiles
salt and pepper to taste
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Heat the butter in a large heavy-bottomed pot over medium-low heat. Add the onions,
ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
Add the tomato paste, Signature Spices Garam Masala, cinnamon stick, and chiles
and give it a good stir; season with salt and pepper. Pour in the coconut milk and
chicken stock and bring it back to a simmer; cook until the sauce has thickened,
about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice;
continue to simmer until the chicken is cooked through, about 10 to 15 minutes.
Taste and adjust the seasoning with lemon juice, salt and pepper. Serve with
basmati rice.
