Ingredients
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For the Curry Paste
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1 Yellow Onion
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1 Shallot
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6 cloves Garlic
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2 (i-inch) pieces Fresh Ginger
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3 tbs Garam Masala
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2 tsp Turmeric
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2 tsp Kosher Salt
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1 tsp Crushed Red Pepper Flakes
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1 lemon Lemon Zest
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For the Chicken
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2 lbs (cut into cubes) Chicken Breast
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1/2 cup Full-Fat Plain Greek Yogurt
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1 can Full-Fat Coconut Milk
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1 can (6 ounce) Tomato Paste
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1/4 cup Fresh Cilantro
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for serving Cooked Rice
Directions
So much flavour in a bowl!! Recipe and photo from Half Baked Harvest.
Steps
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1
Done
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To Make The Curry PasteIn a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Pulse until smooth paste forms, about 1 minute. |
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2
Done
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To Make The ChickenIn a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight. |
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3
Done
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Heat a large, high-sided skillet over medium heat. Add ¼ cup to 1/2 cup (use to your taste) of the curry paste and cook until fragrant, about 1 minute. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more. |
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4
Done
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Stir in the cilantro and serve the chicken over rice. Enjoy! |
