Anyone else love Indian Food? I do!
I love all the flavors and spices used in Indian cuisine, many of which are super high in antioxidants and polyphenols.
Here's what you'll need:
2-3 pounds of boneless chicken thighs or breasts (I used thighs), cubed.
2 Tablespoons Olive Oil, Avocado Oil, Tallow or Butter.
1/2 Cup diced Organic Onion.
~ 2 Minced Organic Garlic Cloves.
~ 1.5 Tablespoons freshly grated Ginger.
1 15-oz can Crushed Tomatoes.
~ 2-4 Teaspoons Garam Masala (I tend to go with at least 4 because I love the flavor of Garam Masala).
~ 2 Teaspoons Paprika.
~ 1 Teaspoon ground or crushed Fenugreek.
~ 1/4 Teaspoon Kashmiri Pepper.
~ 1 Teaspoon Cumin (or to taste).
~ 1 Teaspoon Turmeric.
1 Cup Coconut Yogurt.
Salt (to taste).
Pepper (to taste).
1/2 Cup Organic Coconut Cream.
1 Teaspoon Organic Cornstarch.
Directions:
You'll need to make the marinade either the night before cooking or early in the morning before cooking so the chicken has time to absorb all the spices and herbs from the marinade.
Combine 1 cup coconut yogurt with 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 tablespoon salt, 2 teaspoons garam marsala, 1 teaspoon paprika, 1/2 teaspoon ground fenugreek and 1/2 teaspoon black pepper.
Add chopped/cubed chicken to the marinate, coating all pieces. Cover and marinate for 8-24 hours.
Heat a large pan over medium heat-high heat. Cook chicken then remove chicken from pan.
Place 2 tablespoons of oil of choice in pan and sauté onions, minced garlic and ginger until tender. Usually takes only a few minutes.
Add in crushed tomatoes and remaining spices.
Return the chicken to the pan. Bring to a simmer and reduce heat. Simmer for 20-30 minutes.
Slowly whisk in coconut cream and cornstarch. Stir until sauce thickens.
Taste sauce and then add seasonings to taste.