It's National Curried Chicken Day and I've got the perfect recipe from Super Woman Rx to celebrate! Oh, don't worry if you didn't know until just now- this is Chicken Curry In A Hurry!
1 can (14-1⁄2 ounces) organic fire-roasted diced tomatoes
3 cloves garlic, minced
1 piece (1") fresh ginger, peeled and grated
1 tablespoon water
1 -1⁄2 teaspoons coconut oil or ghee, divided
1 onion, chopped
Pinch of sea salt
1 teaspoon garam masala
1 teaspoon paprika
2 teaspoons ground turmeric
4 boneless, skinless chicken thighs
1⁄2 cup Dr. Taz’s Spicy Bone Broth (page 226 in book), vegetable broth, or chicken broth
1. In a small bowl, blend the tomatoes, garlic, ginger, and water to form a paste. In a large skillet, melt 3⁄4 teaspoon of the oil or ghee over medium heat. Cook the onion and salt for 5 minutes, or until the onion has caramelized and become golden brown. Add the garlic paste and cook until the pan is mostly dry. Add the garam masala, paprika, turmeric, and the remaining 3⁄4 teaspoon oil or ghee. Reduce the heat to medium-low and cook for 2 to 3 minutes to let the flavors combine.
2. Add the chicken and increase the heat to medium-high. Turn the chicken once to coat both sides. Add the broth and reduce the heat to low. Cook, uncovered, for 20 to 25 minutes, or until the liquid has reduced by half and a thermometer inserted in the thickest portion registers 165°F.
Nutrition per Serving:
420 calories, 24 g fat, 8 g saturated fat, 190 mg sodium, 12 g carbohydrates, 4 g sugars, 3 g fiber, 42 G protein - 10 days ago