CURRY INGREDIENTS 

• 2 Tbsp avocado oil

• 6 boneless and skinless chicken thighs, chopped into 1-inch pieces
• 1 medium white onion, diced
• 1 Tbsp fresh minced ginger
• 4 cloves garlic, minced
• 1 can (398 ml) of diced tomatoes
• ½ c coconut milk
• 2 c cooked brown rice, for serving

INSTRUCTIONS

1. Combine spices in a small bowl.

2. In a mixing bowl, season the chicken with half the spice mix. If time permits, cover and refrigerate for 30 minutes or up to an entire day.
3. Add the avocado oil to a large pot over medium heat. Once hot, add the seasoned chicken and cook for about 5 minutes on each side.
4. Remove the chicken from the pot and set aside on a plate.
5. In the same pot, sauté the onions for 3 minutes before adding in the garlic, ginger, and remaining spices. Sauté for 3 more minutes.
6. Add in the diced tomatoes and cook for approximately 10 minutes, occasionally stirring and scraping the bottom of the pot with a wooden spoon.
7. Transfer the contents of the pot to a blender and add the coconut milk. Make sure there’s somewhere for heat to escape (it’s very hot!) Blend until smooth, or add a splash of water if it’s too dry to blend. 8. Return the blended sauce to the pot, then add the chicken. Cover and simmer on medium-low heat for 20 minutes.
8. Serve over brown rice.