- 2 lbs Chicken Breasts, cut into 1/2″ pieces
- Pinch of Salt and Pepper
- 1.5 Tblsp Coconut Oil
- 2 Tblsp Curry Powder
- 1/2 Medium Onion, thinly sliced
- 2 Cloves Garlic, crushed
- 14oz Coconut Milk
- 14.5oz Diced Tomatoes (drained for thicker curry)
- 8oz Tomato Sauce
- 3 Tblsp Sugar or alternative sweetener
4 Boneless Chicken breasts.
1 Tbsp Olive Oil
1 Cup of Onion, halved and sliced
3 Cloves of Garlic, chopped
14oz of Crushed Tomatoes
1 Cup of Cherry Tomatoes
1/2 Cup of Kalamata Olives (pitted)
1/4 Cup of Fresh Basil, chopped
Handful of Basil for garnish, if desired
Salt and pepper to taste
3lb Chicken breasts – quartered.
Salt and pepper to season.
2 Tblsp Ghee (Substitute with butter).
3 Garlic cloves – peeled and minced.
2 Cups Yellow onions – finely chopped.
2 Tblsp Ginger powder.
2 Tsp Cumin powder.
2 Tsp Yellow mustard seeds – ground.
1 Tsp Ground cinnamon.
½ Tsp Ground cloves.
1 Tblsp Turmeric.
1½ Tsp Cayenne pepper.
1 Tblsp Paprika.
2 Tsp Lemon juice.
2 Tblsp Distilled white vinegar.
1 Tsp Brown sugar.
2 Tsp Salt.
2 Cups Water.
2 Tblsp Tamarind paste.