|Rich tender chicken in a complex tomato coconut sauce: to die for!|
12 boneless skinless chicken thighs
2tbs butter, preferably organic and grass fed
1 onion, sliced thin
2tsp minced garlic
1tsp ground ginger
1 + 1/4tsp tumeric
2tsp orange peel
1/4tsp cayenne powder
1/4tsp chili powder
1/2tsp sea salt (omit if your tomato puree has salt in it)
1/2c chicken stock, maybe more if needed
6 whole peeled tomatoes, blended into a puree
3/4c coconut milk (I used coconut milk "light" from whole foods)
1/4tsp apple cider vinegar
cilantro, for garnish (optional)
cooked rice or Cauliflower Couscous, for serving
1. Heat a stock pot or stew pot to medium high. Add butter and when it is melted and starts to sizzle, add your chicken thighs (place them in a single layer or work in batches). Brown the thighs, then turn them over and brown the other side. Remove from the pot onto a plate.
2. Add the onion and minced garlic to the pot and saute until brown and soft. Add some chicken stock and break up the brown bits at the bottom of the pan. Add your Indian spices (paprika through chili powder) and stir well, adding a bit more chicken stock if it gets too dry. Your onions should be nice and brown and aromatic with the spices.
3. Add your chicken and any juices accumulated back to the pot and stir well coat the chicken (again, if it gets too dry to spread, add a bit more chicken stock). Cook, stirring occasionally, until your stock is pretty much dry. Add your tomato puree and stir well. Turn down the heat to low and let simmer 15 minutes or until chicken is cooked through and tender.
4. Add your coconut milk and vinegar and stir. Let cook 5 minutes more. Serve hot with rice or couscous and garnish with cilantro.