Spicy Chicken Coconut Curry

By Shawn

Ingredients

• 3 tablespoons Ghee (see recipe)
• 2 medium onions chopped
• 1 piece ginger - (abt 1") peeled, and finely chopped
• 4 garlic cloves finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Curry Powder (see recipe)
• 1 cinnamon stick
• 1 dried red chile - (to 3)
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 2 cans unsweetened coconut milk - (15 oz ea)
• 2 cups chicken stock
• 4 tomatoes seeded, chopped
• 6 boneless skinless chicken breasts cut into 1" strips
• 1/4 cup cilantro leaves plus
• more for garnish
• 1 lemon juiced
• Mint leaves for garnish

Preparation

Step 1

Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.

Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

This recipe yields 6 to 8 servings.