Chicken Masala
Chicken Masala

Servings Prep Time
6 30
Cook Time
20
Servings Prep Time
6 30
Cook Time
20
Ingredients
Garam Masala mix
Chicken Masala
Toppings
Instructions
  1. Combine the Garam Masala mixture.
  2. In a dutch oven or large skillet heat coconut oil over medium heat.
  3. Add chicken and brown on all sides.

  4. Remove chicken and add onion and cook for about 7 minutes until onions are soft and translucent.
  5. Add garlic and cook for 1-minute stirring, so garlic does not burn.
  6. Add canned tomatoes and cook down for a few minutes until tomatoes start to melt into the onions.
  7. Add ginger, garam masala and curry powder. Cook while stirring for 30 seconds to a minute until you can start to smell the spices.
  8. Add chicken broth, coconut milk and coconut cream. Incorporate into tomato mixture.
  9. Season here with salt, pepper and coconut sugar.
  10. Add chicken and juices and let simmer for about 20 minutes to incorporate all the flavors into the meat.
  11. Serve over brown basmati rice, quinoa or with a good Naan or flatbread. I used sprouted grain wild rice from Trader Joes and prepared it according to the directions on the package.
  12. Dish up the rice and cover with chicken masala.
  13. Add your toppings. My favorites are toasted almonds, cilantro, and plain yogurt. Sometimes if I am in the mood I will add raisins.