This hearty and savory curry dish is bursting with big flavors! Fresh ginger and garlic help complete this low carb, gluten free one pot meal, creating the ultimate healthy comfort food.
Prep Time:10 minutes
Cook Time:28-30 minutes
Total Time:40 minutes
2 lbs. Chicken thighs, cut into small pieces
3 tbsp. Coconut oil
1 small yellow onion, chopped
1 red bell pepper, chopped
1 tbsp. Fresh ginger, grated
4 cloves of fresh garlic, grated
3 tbsp. Tomato paste
1 13.5 oz. can full fat coconut milk
2 tsp. Garam masala
4 tsp. Curry powder
2 tsp. Salt, divided
1/2 cup fresh cilantro, chopped for topping
Heat 1 tbsp. of coconut oil in a large skillet over medium/high heat. Chop your chicken into small pieces. Add chicken to the pan and cook for 6-8 minutes until browned. Remove from the pan and set aside.
Add the remaining coconut oil to the pan. Add the chopped onions and let them cook 8-10 minutes to carmelize. About halfway through this process, add the chopped red pepper. After the 8-10 minutes pass, add the grated garlic and ginger and let it all cook for another minute. Then add all the spices and 1 tsp. of salt and let it all cook one more minute together.
Add the tomato paste, coconut milk and the reserved chicken back to the pan. Stir it up on medium heat until it bubbles, then reduce the heat to low for 10 minutes until the sauce is thickened.
Add a second tsp. of salt here if desired. Garnish each bowl you serve with fresh chopped cilantro.