- 1 Tbsp olive oil
- 1 large onion, chopped
- 1-2 lb skinless chicken thighs, cubed
- 3 garlic cloves, minced
- 1 large piece of ginger, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tsp chili powder
- 1 Tbsp ground coriander
- 1/2 Tbsp cumin
- 1 Tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 1 c chicken broth
- 14 oz diced tomatoes
- 2 Tbsp tomato paste
- 2 tsp sugar
- 14 oz coconut milk
- 2 Tbsp cornstarch
- 1/2 bunch of cilantro
- Heat olive oil in frying pan and add onion.
- Add the chicken and sear. Add garlic, ginger, salt and pepper, chili powder, ground coriander, cumin, curry powder, paprika, and cinnamon. Stir to coat chicken.
- Add the stock, tomatoes and tomato paste, sugar and coconut milk.
- Cook for 20-30 minutes on low. Thicken with a cornstarch slurry. Add cilantro.
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