Chicken Curry

Curry:

• 2 cloves of garlic, grated

• ½ teaspoon fresh ginger, grated

• 1 small onion, thinly sliced

• 1 tablespoon curry powder

• 1 teaspoon garam masala

• ½ teaspoon cumin

• 1 teaspoon salt

• 2 tablespoons tomato paste

• ¼ cup vegan yogurt (optional)

• Juice of 1 lemon

• 1 can full-fat coconut milk

• 2 tablespoons dark brown sugar

• 1 tablespoon red curry paste (like Taste of Asia)

• 1 family pack of bone-in chicken bottoms - 8 pieces separated

• 1 ½ cups broth (chicken or vegetable)

Top with:

• cilantro

• lime juice

• jalapeno

• Serve with rice and naan/pita

1. In a large bowl or pot, add in all the curry ingredients besides the broth. Marinate for 4 hours or up to overnight.

2. Place into a pot along with the broth and bring to a boil. Reduce to a simmer, covered, for about 30 minutes or until the liquid is reduced by half.

3. At this point, you can serve the curry as is, but I prefer to stick it into a 400 F/200 C oven for about 15- 20 minutes or until the chicken is lightly browned on top.

4. Top with desired toppings and serve with rice or naan

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