Eat It

Instructions

1

Put the first group of spices down to the paprika into a large bowl and mix well. Place chicken in the bowl and add oil and combine til all the spices are evenly distributed.
2

Bring a large stainless steel pan to medium heat, or til a drop of water turns into a tiny ball and rolls on the surface instead of sizzling off. In this pan, brown the spiced chicken in clarified butter (regular butter that's been melted and the white fat skimmed off). Remove chicken to a bowl to rest.
3

Add chopped onion and bell pepper to the same pan and saute til onion is translucent. Add tomato paste and cook til it caramelizes (roughly 5 minutes) then add in minced garlic and ginger and cook til almost brown, about 1 minute. Deglaze the pan by adding in crushed tomatoes (with juice). Stir til bottom of the pan is roughly clean.
4

Add in cream (coconut milk or heavy cream) and broth and bring to a simmer, stirring as needed. Let it simmer at medium low for 15 minutes.
5

Cut chicken into bite sizes and add to sauce. Add in red pepper, fresh cilantro and either continue to simmer for 10-15 minutes for extra tender meat, or serve as is with rice.