About the Recipe
Ingredients
1.5 lbs (700g) boneless, skinless chicken thighs, cut into chunks
1 tbsp olive oil or ghee
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 ½ tbsp Maple Curry Blend
1 cup canned coconut milk
1 tbsp tomato paste
½ cup vegetable or chicken broth
1 tsp salt (adjust to taste)
1 tbsp lime juice
Fresh cilantro, for garnish
Preparation
Instructions:
Heat olive oil or ghee in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until soft. Stir in garlic and ginger, cooking for another minute.
Sprinkle in the Maple Curry blend and stir for 30 seconds to release the aromas.
Add the chicken and sear on all sides for about 3-4 minutes.
Stir in tomato paste, then pour in coconut milk and broth. Simmer for 20 minutes until the chicken is tender and the sauce thickens.
Stir in lime juice and adjust seasoning if needed.
Garnish with fresh cilantro and serve with rice or naan.