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Ingredientes
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon fennel seeds
- 2 pounds chicken thighs, cubed
- 1 large onion, diced
- 1 tablespoon ghee
- 1 jalapeño, seeded and small diced
- 1 medium turnip, peeled and small diced
- 1 teaspoon minced ginger
- 3-4 garlic cloves, minced
- 8 ounces chicken broth
- 1/4 cup coconut milk (the solid part at the top of the can)
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh basil leaves + additional for garnish
View Full Recipe at Cavegirl Cuisine
%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20large%20bowl,%20mix%20the%20curry%20powder,%20garam%20masala,%20sea%20salt,%20chili%20powder,%20and%20fennel%20seeds.%20Add%20chicken.%20Toss%20the%20chicken%20around%20with%20the%20seasonings.%20I%20use%20my%20hands,%20but%20that%20part%20is%20optional!%3C/p%3E%3Cp%3EIn%20a%20Dutch%20Oven%20or%20heavy-bottomed%20pot,%20heat%20the%20ghee%20over%20medium-high.%20Add%20the%20chicken,%20onion,%20jalape%C3%B1o,%20and%20turnip.%20Cook%20for%2010%20minutes,%20stirring%20several%20times%20to%20make%20sure%20the%20chicken%20pieces%20are%20seared.%3C/p%3E%3Cp%3EAdd%20the%20ginger,%20garlic,%20broth,%20coconut%20milk,%20and%20tomato%20paste.%20Stir%20to%20blend.%20Bring%20to%20a%20boil.%20Reduce%20and%20let%20simmer%20uncovered%20for%2030%20minutes.%3C/p%3E%3Cp%3EIn%20the%20last%205%20minutes%20of%20cooking,%20add%20the%20chopped%20basil.%20Serve%20in%20bowls%20and%20garnish%20with%20additional%20chopped%20basil.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}