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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
6 boneless skinless chicken breasts |
3 tablespoons ghee |
2 medium onions |
4 small tomatoes |
1 -2 cinnamon stick |
1 bay leaf |
1/2 teaspoon garlic paste |
1/2 teaspoon ginger paste |
2 tablespoons curry powder |
2 (15 ounce) cans coconut milk |
2 cups chicken stock |
1 small lemon, juice of |
cilantro |
salt |
black pepper |
Directions:
1. Melt ghee over medium heat.
2. Add cinnamon, bay leaf, onions, ginger and garlic pastes, and cook slowly till onions are tender and translucent.
3. Add one chopped tomato, curry powder, salt and pepper.
4. Add in coconut milk and chicken stock, and let cook on simmer till the sauce thickens.
5. Now add the rest of the tomatoes, chicken, lemon juice, and toss in a handful of cilantro.
6. Allow to cook approximately 15-20 minutes.
7. Serve with basmati rice or paratha.
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