1 pounds boneless, skinless chicken breasts — about 2 large chicken breasts
2 tablespoons olive oil
1 small yellow onion — diced
1 tablespoon minced fresh ginger
5 cloves minced garlic
1 1/2 tablespoons curry powder
1 tablespoon garam masala
1/2 tsp cinnamon
1 tsp cumin
1 1/2 teaspoons chili powder
3/4 teaspoon kosher salt
1 (6-ounce) can no salt added tomato paste
FOR SERVING:
Prepared brown rice
Quinoa
Naan
Chopped fresh cilantro
1 small cauliflower — or 1/2 large head, cut into florets (about 4 1/2 cups)
3 carrots, cut in half moons
1 red potato, cubed
1 (14-ounce) can tomato sauce
2 tablespoons unsalted butter
1/2 cup half-and-half or full-fat coconut milk — do not use light coconut milk, as it will water down the sauce
1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy free
Juice of 1 lime
Directions
Pat dry chicken, and season both sides with salt and pepper.
Preheat 1 tbsp of olive oil in a stock pot over medium – high heat. Add onion and cook for about 4 minutes. Stir occasionally. Add curry, garam masala, chili powder, cinnamon, cumin, and salt. Stir and cook for about 30 seconds,
Add garlic, ginger, carrots, potatoes and cauliflower. Stir and cook for 4 more minutes.
Add tomato paste, stir, and cook for 1 minute. Stir in tomato sauce and 1 cup of chicken broth. Bring to a boil. Reduce heat, cover, and simmer for 25 – 30 minutes or until vegetables are soft.
While the sauce is simmering, heat a skillet over medium – high heat. Add 1/2 tbsp of butter and 1 tbsp olive oil. Cook chicken breasts until brown on both sides. About 3 minutes each side. Cut chicken into cubes and add to pot to finish cooking.
Stir yogurt and half and half together in a small bowl. Remove pot from heat add 1 1/2 tbsps of butter. Stir. Stir in 1/2 cup of the sauce to the bowl with the yogurt to temper. Add everything back into the pot. Add lime juice, and finish with salt and pepper to taste.
Enjoy over brown rice or quinoa. Top with chopped cilantro and serve with a side of naan.
