Ingredients
Instructions
Prep ahead
- cube chicken thighs; season lightly with salt and pepper.
- chop onion; mince garlic and ginger.
- measure spices: garam masala, cumin, turmeric, paprika.
- rinse basmati rice; start cooking.
Cooking steps
Heat coconut oil in deep sauté pan; cook onion 4 min until golden.
Add garlic, ginger, and spice mix; stir 30 sec.
Add chicken pieces; sauté 5 min until lightly browned.
Pour in tomato purée, coconut milk, and cashews; stir. bring to gentle simmer; cook 20 min, stirring occasionally, until chicken is tender and sauce thick.
Taste for salt; serve rich coconut butter chicken over fluffy basmati rice.
(active time â 20 min | total â 35 min)