Ingredients
- 2 tablespoons coconut oil divided
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red pepper thinly sliced
- 1/2 cup onion diced
- 1/2 tablespoon fresh garlic minced
- 1/2 tablespoon fresh ginger minced
- 4 teaspoon yellow curry powder
- 2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 1/2 cups crushed tomatoes
- 1 can full-fat coconut milk (14 ounces)
- 1/2 cup cilantro minced
- 2 cup cauliflower rice or rice, for serving
Instructions
- Heat 1 tablespoon of the coconut oil in a large, high-sided frying pan on medium-high heat. Add in the chicken thighs and cook for 1-2 minutes per side until seared and golden brown, then transfer to a plate.
- Add the remaining oil and turn the heat to medium. Add the red pepper, onion, garlic, ginger, curry powder, turmeric, and garam masala and cook until the veggies begin to soften, about 5 minutes.
- Add in the rest of the ingredients, except the cilantro and cauliflower rice, and bring to a boil. Boil for 3 minutes, then cover, reduce the heat to low, and simmer for 10 minutes. Uncover and simmer another 5-10 minutes, until the sauce is slightly thickened.
- Transfer the chicken to a cutting board and shred with two forks, then stir it back into the curry along with the cilantro.
- Serve with rice of choice.