Description
A unique take on a classic Indian dish! So simple and delicious.
Ingredients
- FOR THE CHICKEN:
- 1-½ pound Boneless, Skinless Chicken Thighs And Breasts, Diced
- 15 ounces, weight Canned Coconut Milk
- ½ Lemon, Zest And Juice
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoons Coarse Salt
- ½ teaspoons Ground Black Pepper
- FOR THE SAUCE:
- ½ Tablespoons Butter Or Olive Oil
- 1 whole Large Onion, Diced
- 3 cloves Garlic, Minced
- 1 piece (2 Inch Size) Fresh Ginger, Minced
- 2 Tablespoons Garam Masala
- 2 teaspoons Paprika
- 1 pinch Crushed Red Pepper Flakes (optional)
- Coarse Salt And Ground Black Pepper
- 3 Tablespoons Tomato Paste
- 15 ounces, weight Can Diced Tomatoes
- 1 cup Pumpkin Puree
- ½ cups Chopped Cilantro, Plus More For Garnish
- Cooked Jasmine Or Basmati Rice, For Serving
Preparation
In a medium bowl, combine chicken, coconut milk, lemon juice, cumin, coriander, salt and pepper. Chicken can be used immediately or marinated in refrigerator overnight.
For the sauce, warm butter or oil in a large skillet. Add the onion and cook until soft, about 4–5 minutes. Add the garlic and ginger and saute 30–60 seconds. Stir in the garam masala, paprika, red pepper flakes and a pinch of salt and pepper and allow to toast 30–60 seconds, until fragrant. Stir in chicken with the marinade and cook 5–6 minutes. Stir in tomato paste, diced tomatoes and pumpkin puree. Bring to a boil, then reduce heat to a simmer. Cook 15–20 minutes, until thickened.
Stir in the cilantro. Taste and adjust seasonings, if necessary. Serve over rice with remaining cilantro as a garnish.
