Ingredients
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- 2 Tbsp. butter or ghee
- 2 lbs. boneless, skinless chicken thighs, cut into 6-8 pieces each
- 1 1/2 tsp. salt. divided
- 4 medium carrots, peeled and thinly sliced
- 1 medium onion, sliced
- 1 (14 oz.) can diced tomatoes
- 1/2 cup chicken broth
- 2 Tbsp. tomato paste
- 1 Tbsp. garam masala*
- 1 tsp. garlic powder
- 1 cup coconut milk
- 4 Tbsp. cold water
- 2 Tbsp. cornstarch
Instructions
- In a large skillet over medium heat, melt the butter. Once melted, add the chicken and sprinkle with 1/2 teaspoon of the salt. Cook without stirring until browned underneath, about 3-5 minutes.
- Increase heat to medium-high. Stir in the carrots and onion. Cook without stirring for 3 more minutes.
- Add the diced tomatoes, chicken broth, tomato paste, garam masala, garlic, and remaining 1 teaspoon of salt. Bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, until carrots are tender and chicken is no longer pink inside, 5-6 minutes.
- In a small bowl, combine the water and cornstarch to create a slurry. Stir the cornstarch slurry into the chicken mixture. Continue to simmer until thickened, 1-2 minutes.
- Stir the coconut milk and heat through.
- Use a slotted spoon to serve the chicken and vegetables to plates, and then use a regular spoon to scoop the desired amount of sauce.
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Notes
*Instead of garam masala, you can use 1 tablespoon of curry powder. with 1/4 teaspoon of cinnamon. It won’t be exactly the same but it will still be delicious. Alternatively, you can essentially add in the spices of garam masala by using the following: 1 tsp. ground cumin, 1 tsp. ground coriander, 1/4 tsp cardamom, 1/4 tsp. ground cinnamon, 1/4 tsp. black pepper, and a pinch each of nutmeg and cloves.