Submitted by: Tessa Vanaert
Prep Time: 15 Minutes
Cook Time: 30 Minutes
I love Indian food, and this dish did not disappoint... it was SO yummy!!!
Heat 1 tablespoon coconut oil in large saucepan over medium heat. Saute finely chopped shallot and chopped onion until translucent. Stir in butter, lemon juice, crushed garlic, grated ginger, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring often, for 1 minute. Add tomato puree, and cook 2 more minutes, stirring. Stir in yogurt and coconut milk. Reduce heat to low, simmer for 10 minutes, and season with salt and pepper.
While sauce is simmering, heat remaining coconut oil in another pan. Cut chicken into cubes, and cook over medium heat until lightly browned, about 10 minutes. Reduce heat, and season chicken with garam masala and cayenne. Stir in a few spoonfuls of sauce mixture and simmer a couple minutes or until chicken is no longer pink.
Stir cooked chicken into sauce, simmer 5-10 more minutes.
Thicken using arrowroot if needed, cooking another 2 minutes.
Serve over quinoa or brown rice.