Categories: chicken, main dish, paleo

Ingredients

• 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
• 3 TBSP butter coconut oil, ghee
• 2 medium onions diced
• 3 cloves garlic finely minced
• 1 T curry powder
• 1 t salt
• 2 t garam masala
• 1 t ground ginger
• 1 t ground cumin
• 1 t ground coriander
• 1 6 oz. can tomato paste
• 1 14 oz. can full fat unsweetened coconut milk
• 1 cup plain Greek yogurt, optional

Directions

1. Melt the butter/coconut oil in a pot and add the diced onion and minced garlic.

2. Cook, stirring constantly for 2 minutes.

3. Add the diced chicken and saute for another 5 minutes or until chicken is opaque on the outside. It does not need to be completely cooked.

4. Add the curry powder, salt, garam masala, ground ginger, ground cumin, and ground coriander. Stir to combine.

5. Add the tomato paste and coconut milk stir to combine.

6. Cook over low heat.

7. Serve over rice or cauliflower.

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