This chicken turns out so tender and chicken with sauce is always enjoyable.
If you want to make your curry have extra kick, here is one way to do it. I enjoy shifting the taste of a yummy recipe just a bit through spice to make it more interesting. I have many recipes I cook regularly that use curry but I don't usually make it more spicy. There are a lot of different curry blends/powders and it depends on your taste buds on which one you like. If you found a really spicy one then no need to add more unless you love the burn. In this case adding in the red pepper and chili pepper it
makes it feel like a good fusion that is not over powerful of c
This dish had a lot of sauce that is not quite a soup. I suggest eating it over sweet potatoes, cauliflower, quinoa or squash.
Or if you want to eat it cold it went great as a salad.
3 lb of chicken (I used thighs)
2 tbsp oil/fat (I used coconut oil)
3 tbsp curry
1 tsp salt
1/4 tsp red pepper
1/8 tsp chili pepper
1/2 can coconut milk(7oz)
1/2 can tomato paste(3oz)
heat up a skillet with oil/fat
Let the oil coat the pan
Add in coconut milk and tomato paste
Bring to a simmer and stir till well mixed
Place chicken in and cover with a lid
let cook for 10 minutes and then flip
let cook for 10 more minutes or until chicken is cooked though
Remove skillet from heat