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Chicken Coconut Curry
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Chicken Coconut Curry

Course: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes

Ingredients

  • 2 tbsp avocado oil

  • 1 medium onion, pureed

  • 2 medium Roma tomatoes, pureed

  • 3 garlic cloves, pureed

  • 1" thumb of ginger, pureed

  • 1 tbsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • ¼ tsp red chili powder (more if you like it hotter)

  • ½ tsp curry powder

  • ½ tsp garam masala

  • ½ tsp salt

  • 1 tbsp tomato paste

  • 1 cup plain yogurt

  • 1 cup full fat coconut milk

  • 2 boneless/skinless chicken breasts cut into bite-size pieces

  • ½ lemon, juiced

Directions

  • Heat oil in a skillet over medium heat
  • Add pureed onion and sauté for 2-3 minutes
  • Add coriander, cumin, turmeric, red chili powder, curry powder, garam masala, and salt and sauté for 60-90 seconds to allow the spices to bloom
  • Add the pureed tomatoes and sauté for 3-4 minutes
  • Add tomato paste, yogurt, and coconut milk, bring to a boil, then reduce heat to medium-low
  • Add the chicken pieces and simmer for 20 minutes
  • Add lemon juice and serve
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