Chicken Coconut Curry

Ingredients

• 6 boneless, skinless chicken breasts, cut into 1-inch strips
• 3 tablespoons Clarified Butter
• 2 medium onions, chopped
• 1-inch piece ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Curry Powder
• 1 cinnamon stick
• 1 to 3 dried red chiles
• Kosher salt and freshly ground black pepper
• 2 (15-ounce) cans unsweetened coconut milk
• 2 cups chicken stock
• 4 tomatoes, seeded and chopped
• 1/4 cup cilantro leaves, plus more for garnish
• 1 lemon, juiced

Method

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

• Mint leaves, for garnish