CREAMY COCONUT CHICKEN CURRY

Creamy Coconut Chicken Curry image

Provided by @MakeItYours

Number Of Ingredients 12

2 tablespoons coconut oil
1/2 medium onion, finely minced
1 head of garlic, chopped (10-12 cloves)
2 tablespoons ginger, minced
1 tablespoon each: ground cumin, coriander, and turmeric
1 teaspoon cayenne powder, optional
3 chicken breasts, chopped into bite-sized pieces
1 28-ounce can of crushed tomatoes
2 teaspoons sea salt
1 15-ounce can coconut milk
A few handfuls of cherry tomatoes, cut in half
1 cup chopped cilantro

Steps:

Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.