-3 large boneless, skinless chicken breasts
-3 Tbsp curry powder
-1-2 tsp cayenne pepper, to taste
-1 Tbsp apple cider vinegar, or more to taste
-1 onion, chopped finely
-4 cloves garlic, sliced thinly
-2-inch piece of ginger, chopped finely
-2-inch stalk lemongrass, flattened with side of knife but unchopped3 cardamom pods
-1-inch piece cinnamon stick
-1 cup low-fat coconut milk
-1 Tbsp tomato paste
-Extra Virgin Olive oil
Place chicken in a large bowl with curry powder, cayenne, and vinegar. Add more vinegar if necessary, until ingredients form a paste. Set aside for at least half an hour. In a pot, heat a small amount of oil over medium-high heat. When hot, add onion, garlic, ginger, lemongrass, cardamom, cloves, and cinnamon stick/ Frying, stirring frequently, until onions are golden brown.
Add the chicken and stir occasionally until it is nicely browned. Add the remaining marinade to the pot, adding a little water if necessary to get it out of the bowl. Lower the heat to medium and cover, then cook for 20 minutes. Add the coconut milk and a pinch of sea salt, bring to a boil, then lower the heat and simmer for 15 minutes. Stir in the tomato paste and simmer for 2 more minutes.
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