Chicken Curry

INGREDIENTS

• 1/2 C coconut
• 1/2 C Cooked chicken
• 1/2 C fresh tomatoes
• 1 thai chili or serrano chili
• 1/2 tsp cumin seeds
• 1 TBL water

1. Pulse above into paste

INGREDIENTS TO ADD TO SKILLET – IN ORDER

• Heat up 1/4 C canola oil
• 1 cinnamon stick
• bay leaf
• 5 whole cloves
• 1 tsp whole cardamom seed
• 1 tsp whole black pepper
• 1 tsp turmeric
• 1 tsp corriander
• 2 cloves garlic
• 1 tsp ginger

1. Cook for about 10 minutes
2. Add chicken paste
3. Cook for 5 minutes
4. Add 1 can coconut milk
5. Bring up to a boil
6. Simmer while you cut fresh chicken breast into thin strips
7. Add chicken and cook for 15 minutes
8. Add 1 TBL sugar and 1/2 tsp salt
9. Add 2 TBL fresh chopped cilantro
10. Serve topped with more cilantro and thinly sliced jalapeño