Chicken & Pea Curry

Chicken & Pea Curry

Ingredients

• 1 lb boneless skinless chicken thighs

• 1 Tbs ghee or oil

• 1 Tbs tomato paste

• 3 tsp spicy curry powder

• 1 tsp salt

• 1 tsp ground ginger

• 1 tsp granulated garlic

• 1 cup chicken broth

• 1 Tbs arrowroot starch (can sub corn starch)

• 1/2 cup canned coconut milk

• 1 cup frozen peas

Toppings

• Lime

• Cilantro

• Sliced red onion

Directions

1. Cut chicken thighs into bite-sized pieces and season with salt

2. In a large sauce pan over medium heat add oil or ghee

3. Add chicken and cook until almost cooked through, then add the seasonings: tomato paste, spicy curry powder, salt, granulated garlic, and ground ginger (you may need to deglaze the pan with a splash of chicken broth)

4. Next add 1/2 cup of chicken broth, stir to combine

5. Add the arrowroot starch to the remaining 1/2 cup chicken broth and stir to combine

6. Add the arrowroot/chicken broth slurry to the pan, stirring constantly on medium-low heat

7. Let the mixture begin to bubble before adding the coconut milk

8. When the mixture is thick, hot, and bubbling add in the frozen peas and cook for an additional 5 minutes

9. Serve over rice or cauliflower rice and season with a sprinkle of salt (to taste), garnish with lime, red onion, and fresh cilantro