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Recipe Card
ingredients
- 1 pound chicken, cut into 1 inch cubes
- 6 tablespoons whole milk Greek yogurt, goat yogurt or coconut yogurt
- 3 tablespoons ghee, melted
- Kosher Salt, to taste.
- Freshly Ground Black Pepper, to taste.
- 2 tablespoons avocado oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 2 cardamom pods, cracked
- 1 cinnamon stick
- 1 medium yellow onion, fine diced
- 3 cloves of garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garam masala
- 1/4 teaspoon ground turmeric
- Pinch of red pepper flakes
- 1 (14.5 oz can) Muir Glen Fire Roasted Diced Tomatoes
- 1/2 cup chicken bone broth
- 3 tablespoons yogurt
- 1/2 cup chopped cilantro, plus more for garnishing
- Cauliflower rice, for servings
Method
Step 1
Heat oven to 400F degrees. Line a baking sheet with parchment paper
Step 2
In a bowl, combine chicken, yogurt and melted ghee. Mix to coat completely and line the chicken pieces up on the prepared baking sheet. Season with salt and pepper and bake until golden brown, about 15 minutes.
Step 3
While the chicken is baking, make the tomato curry. In a large skillet, heat oil over medium high heat. Add cumin, fenugreek, cardamom, and cinnamon. Cook until fragrant, about 2 minutes. Add onion and saute until translucent. Stir in garlic, ginger, garam masala, turmeric, red pepper flakes, and season with salt. Cook until fragrant and well mixed, about 2 minutes
Step 4
Pour fire roasted tomatoes into the skillet and add bone broth now as well. Simmer and stir to combine, until mixture begins to thicken, about 6 minutes. Remove the cinnamon stick.
Step 5
Take the skillet from the heat and stir in yogurt and cilantro. Taste and add salt and pepper to your liking. You can also add more yogurt if you like your curry creamier.
Step 6
Fold the cooked chicken into the sauce and garnish with more cilantro. Serve over cauliflower rice. Serve immediately.