Cayenne pepper
(or chili powder (less if you like it less spicy.)
1 tbsp
Paprika
(not smoked or sweet paprika))
681 gm
Chicken thighs, bone-in, skinless
3 medium
Tomato
(cut into cubes)
2 tsp
Apple cider vinegar
1 tsp
Soy sauce, tamari
1 can(s) (13.5 oz)
Coconut milk, sweetened
1/2 cup
Bone broth, Organic
300 gm
Cauliflower crumbles/rice
1 tbsp
Ghee
Instructions
Add the ghee into a large saucepan and heat over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
Add curry powder, cayenne pepper, paprika, cinnamon, bay leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
Add the chicken, salt, tomatoes, and mix. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
Add coconut milk, bone broth, soy sauce, vinegar, and bring the curry to a boil. If you want a thicker sauce don’t add the bone broth.
Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point.
Remove the chicken from the pan, allow to cool and then remove the chicken meat from the bone - Allow the curry sauce to continue simmering whilst you do this.
If the chicken curry sauce is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the sauce to thicken. The longer you cook the sauce the more flavour there will be.
Add the chicken meat back to the pan and warm through for 5 minutes.
Serve on a bed of cauliflower rice
NOTE: best when left in the fridge overnight to enhance the flavour and served the following day
