- 1 tablespoon olive oil
- 4 cloves garlic, crushed or chopped finely
- 1/2 onion, diced
- 1 (14-ounce) can light coconut milk
- 1 (6-ounce) can tomato paste
- 2 tablespoons whole wheat flour
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder, or more if you want it to be spicy
- 1/2 teaspoon ginger powder
- Himalayan salt and freshly ground black pepper, to taste
- 3 pounds boneless, thin-sliced skinless chicken breasts, cut into 2-inch pieces
- 2 tablespoons chopped fresh cilantro leaves for garnish
- Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Add chicken to sauce mixture and simmer until chicken is done. Or you may use a slow cooker to mix the sauce and chicken in and cook.
- Serve immediately, garnished with cilantro, if desired.
Serve with brown rice (cook according to package) or plaintains. To cook plaintains, wait until they are ripe and soft. Slice the plaintains lengthwise and saute in coconut oil until they begin to brown.
I love to mix my veggies together to get the best color and variety. I urge you to create a combo just for you. If you need a little help, try squash (yellow and green), fresh string beans, onions, a little fresh garlic, and red bell peppers. Cut and dice your washed veggies, and saute them together in olive oil. Lightly season with a vegetable seasoning of your choice or use my House Blend if you own it.