Ingredients
5 (about 4-5oz) skinless, boneless chicken thighs (chopped into 1-inch cubes)
1/4 red onion, medium, chopped
1 cup chicken broth ( or bone broth)
1 can coconut milk
2 1/2 tbsp coconut oil (or ghee/butter)
3 cloves garlic, chopped
1 tsp ginger, grated
1 tbsp curry powder
1/2 tsp pink Himalayan salt
1/2 tsp ground cinnamon
Instructions
Heat a skillet or pot over medium-high heat. Add coconut oil or ghee.
Add chicken cubes and cook halfway through. Add in chopped onion, garlic, ginger, cinnamon, and curry powder. Combine well and cook for about 2-3 minutes.
Pour in chicken broth and coconut milk and stir to combine.
Reduce heat and simmer for about 40-60 minutes until sauce reaches your desired consistency (If your sauce is not thick enough, cook longer).
