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would leave out the pepper next time
Ryan liked it. Made lots of sauce. Very flavourful.
Marinade
2 pounds chicken thighs (boneless and skinless), cut into bite-sized pieces
½ cup coconut cream (refrigerate can of coconut milk overnight and use the cream on top of the can or use ½ cup of this coconut cream)
1 tablespoon freshly squeezed lemon juice
¼ teaspoon Garam Masala
¼ teaspoon Coriander Powder
¼ teaspoon Cumin Powder
¼ teaspoon Turmeric Powder
¼ teaspoon Paprika
¼ teaspoon salt
¼ teaspoon pepper
Curry
2 tablespoons Grassfed Organic Ghee (add more if needed)
1 onion, chopped
1-inch knob ginger, minced
5 garlic cloves, minced
1 green bell pepper, chopped in large pieces
1 (15 ounce) can organic tomato sauce
1 can organic coconut milk, full fat
1 teaspoon Garam Masala
1 teaspoon Kashmiri chili powder (if using cayenne, use a little less)
1 teaspoon coriander powder
salt and pepper to taste
Pinch of fenugreek leaves
Cilantro, garnish
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