Coconut Curry Chicken

chefdehome.com

subheading: Curry Chicken:

1.5 Cup Coconut milk

1.5 lbs Chicken (skinless thighs, cut into small pieces)

¼ Bunch Fresh Herbs (cilantro, mint or parsley, chopped)

1 tsp Sugar (optional)

1 White Onion (3 to 4 inch, medium onion, thin sliced half-moons)

1 Cup Tomato Puree (or 8 ounce can of crushed/pureed tomatoes with juice)

1 tsp Salt (adjust to taste)

½ Cup Chicken Stock (or plain water)

2 tbsp Cooking Oil

1.5 tbsp Ginger Garlic Paste (1 inch fresh ginger and 5 to 6 cloves of garlic, grated)

subheading: Spices:

1 tbsp Curry Powder

1 tsp Cumin Powder

1.5 tsp Paprika (sweet paprika or degi mirch)

1 tsp Garam Masala

½ tsp Chili Powder (medium hot, or cayenne, adjust to taste)

Directions at chefdehome.com

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