Chicken, Coconut & Tomato Curry

• Gluten free
• Paleo

• Meat

  • 500 g Chicken breast

• Produce

  • 2 Garlic cloves
  • 1/2 tsp Ginger, fresh
  • 2 Tomatoes
  • 1 White onion

• Canned Goods

  • 400 ml Coconut milk
  • 150 g Tomato puree

• Baking & Spices

  • 1 tsp Curry powder
  • 2 tsp Garam masala

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

Found on myfussyeater.com

Description

Ingredients

• 1.5 tbsp coconut oil
• 1 white onion, finely chopped
• 2 garlic cloves, crushed
• 0.5 tsp grated fresh ginger
• 2 tsp garam masala
• 1 tsp curry powder
• 400ml coconut milk
• 150g tomato puree (or tomato paste)
• 500g chicken breast, diced
• 2 tomatoes, chopped

Directions

• Melt the coconut oil in a large saucepan over a medium heat. When melted, added the onion and fry for 2 minutes until softened. Add the garlic, ginger, garam masala and curry powder and fry for another 2 minutes, stirring continuously.
• Add the coconut milk and tomato paste and whisk until everything has combined. Add the diced chicken pieces and simmer for 15 minutes.
• Finally, add the tomatoes and continue to simmer for another 2 to 3 minutes,
• Serve immediately with rice and poppadoms or naan bread.