Serves 4
1 tablespoon coconut oil or ghee
1 red onion, thinly sliced
1 tablespoon garlic-ginger paste (see recipe below)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
Pinch cayenne or chili flakes
1 teaspoon salt
1 teaspoon unrefined sugar or honey
1 can diced tomatoes with juice, or 2 diced ripe tomatoes
1 cup coconut milk
4-6 chicken thighs, bone-in (can also have butcher chop in half)
2 medium yams or sweet potatoes, diced large
1 cup chopped fresh cilantro, plus a little extra for garnish
Heat the coconut oil in a medium sauce pan over medium heat. Add the onions and saute for 5-7 minutes, until tender and fragrant. Stir in the garlic-ginger paste, spices and salt. Cook for another minute.
Add the diced tomatoes (with juices) and coconut milk. Stir to encorporate. Stir the chicken and yams into the sauce. Bring to a low boil, then turn the heat to low and simmer for 20-25 minutes, until the yams are very tender and the chicken is cooked through. Mix in the cilantro just before serving; top with a sprig of cilantro to garnish.
Makes about 1/3 cup
This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy "grab and go" use.
1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)
Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.
©2008 Copyright Alison Anton - All rights reserved.