Chicken Curry

🥘 Ingredients

• chicken breasts 600 g
• onion 1 piece
• ginger 1 piece
• garlic 2 cloves
• avocado oil 1 tbsp
• butter 2 tbsp
• curry powder 3 teaspoons
• garam masala 3 teaspoons
• cayenne pepper ½ tsp
• tomato paste 180 ml
• coconut milk 400 ml
• chicken broth 120 ml
• cauliflower 450 g
• frozen peas 200 g
• greek yogurt 120 ml
• minced cilantro 1 bundle

1. 1

   Chop chicken breasts into about 1-inch cubes. Chop onion finely. Grate ginger . Mince garlic . In a Dutch oven or stockpot over medium heat, heat avocado oil . Add chicken and brown for about 2-3 minutes per side. Transfer chicken to a plate. In the same pot, melt butter , then add onion, and saute for 3-4 minutes, until soft and translucent. Add the ginger and garlic, and cook for another minute or two, until fragrant. Sprinkle in curry powder , garam masala , and cayenne pepper over the onion mixture, and fry the spices for a minute or two. Return the chicken and accumulated juices to the pot, then stir in the tomato paste , coconut milk , and chicken broth or water. Mix until well combined. Add the cauliflower and frozen peas , then cover and bring to a simmer over medium heat. Cook for 25 minutes or until heated through. Just before serving, stir in the greek yogurt . Sprinkle with minced cilantro and serve over rice.