Ingredients:
1 purple onion, large dice 1" ginger, finely chopped 4-6 garlic cloves, finely chopped 1 shallot, sliced 1/2 bunch cilantro, chopped 4 roma tomatoes, chopped 2 tbsp madras curry powder 1 tbsp garam masala 15 oz can diced tomatoes 19 oz coconut cream 4 chicken thighs, cubed salt vegetable oil Instructions: 1) In a heavy bottom pot heat oil until shimmering. Saute the purple onion until browned. Add the ginger and garlic. Cook until fragrant. Add the chopped cilantro and cook until fragrant. 2) Add the tomatoes. Cook until most of the liquid has released and reduced. Add the madras curry powder and garam masala. Continue to cook until fragrant. 3) Add diced tomatoes and coconut cream. Bring to a boil and lower to a simmer. 4) Add the cubed chicken. Simmer until chicken is fully cooked and tender. Salt to taste, flavors should start to pop and brighten. 5) Serve over basmati rice and garnish with more cilantro. Notes: 1) Can use a different type of onion if you do not have purple on hand. 2) Can use other tomatoes if you do not have roma tomatoes available. 3) I used Morton & Bassett Madras Curry Powder and Garam Masala Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Coconut Cream amzn.to/3r7eq2v Diced Tomatoes amzn.to/3t1ecvi
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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