Ingredients
- 2 pounds Grilled, diced chicken thigh
- ¼ cup Ghee or oil
- 1 cup Onion chopped
- ½ cup Cilantro chopped
- 6 cloves Garlic minced
- 3 Tbsp Fresh ginger grated
- 30 oz Canned diced tomatoes
- 15 oz Unsweetened coconut milk
- 2 Tbsp Madras curry powder
- 1 Tbsp Garam masala
- ¼ tsp Kashmiri chili powder or cayenne
- 1 Tbsp Fresh lemon juice
Instructions
- In a large Dutch oven over low heat, add ghee or oil and sauté onion, cilantro, garlic and ginger for 10-12 minutes, until onions are very soft.
- Add Madras curry powder, garam masala, and Kashmiri chili powder. Sauté for another 5 minutes.
- Raise heat to medium. Add tomatoes and coconut milk. Stir until combined and simmer for 10 minutes.
- Add diced chicken thigh. Cover and simmer for 10-15 minutes, stirring occasionally.
- Adjust seasoning, if desired. Stir in lemon juice immediately before serving.
