Categories: Ben Favorites, Chicken, Main Dish

Ingredients

• 2 tablespoons coconut oil
• 1/3 cup finely diced green onion (green parts only)
• 1 teaspoon fresh ginger, finely minced or grated
• 1 1/2 pounds, or about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 6 tablespoons tomato paste
• 1 tablespoon garam masala (made mix from recipe here: https://www.allrecipes.com/recipe/142967/easy-garam-masala/)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground mustard powder
• 1 teaspoon cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• Hot cooked rice (I cooked 3 cups from dry Jasmine rice and it was the perfect amount) and naan for serving

Directions

1. Heat a large skillet medium heat. Add the oil and melt.

2. Add the green onions and cook for a minute or so, being careful not to burn. Add ginger and let cook for about 30 seconds, stirring so it doesn’t burn.

3. Add all the spices and cook for another few minutes, until spices become fragrant.

4. Add the chicken, being careful not to add in any chicken “juice”. Coat the chicken with the spice mixture and cook for several minutes, turning chicken occasionally.

5. Add the tomato paste and stir well to coat chicken. Continue to cook until chicken is cooked through but still tender. It might take about 10 minutes total with cooking the chicken – from adding the chicken until the point that it is cooked through?

6. Add the heavy cream, stir well, and simmer for 8-10 minutes, stirring occasionally.

7. Serve over Basmati rice or with naan.

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