INGREDIENTS
Small Onion , roughly chopped
1
Large Green Chili Pepper , roughly chopped
keep seeds if you want spicier
1 tsp
Minced Fresh Ginger
1 tsp
Minced Garlic
1/2 tsp
Fresh Cilantro
3 Tbsp
Butter
1/2 Tbsp
Curry Powder
1/2 Tbsp
Ground Cumin
1 tsp
Ground Coriander
2 Tbsp
Tomato Paste
2 lb
Tyson® Chicken Thighs
1 cup
Heavy Cream
1 tsp
Salt
Nutrition Per Serving
CALORIES
573
FAT
38.2 g
PROTEIN
45.8 g
CARBS
11.3 g
COOKING INSTRUCTIONS
STEP 1
Place Onion (1) , Green Chili Pepper (1) , Fresh Ginger (1 tsp) , Garlic (1 tsp) , and Fresh Cilantro (1/2 tsp) into a pestle and mortar. Season with Salt (1 tsp) and then start to break everything down until it forms a chunky paste.
STEP 2
Next, into a saucepan over medium heat, add in the Butter (3 Tbsp) . When the butter is foaming and hot add in the fresh chunky paste. Cook for several minutes until it starts to soften and the water content starts to evaporate.
STEP 3
Add Curry Powder (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , and Ground Coriander (1 tsp) . Mix well, then keep stirring for the next 4-5 minutes to let the flavors intensify in the pan.
STEP 4
Mix in the Tomato Paste (2 Tbsp) and then add the Tyson® Chicken Thighs (2 lb) . Coat the chicken in the mixture and then season with more salt and a dash of olive oil. Cook the chicken down over medium heat, turning often for 8-10 minutes
STEP 5
Add in the Heavy Cream (1 cup) . Mix and warm it through for several minutes.
STEP 6
Garnish with fresh coriander and serve with cauliflower rice
