2tsp minced garliccan sub for 2 tsp garlic/ginger paste then skip ginger below
1tspminced gingercan sub for 2 tsp garlic/ginger paste then skip garlic above
3medium ripe tomatoesblended
1mediumred onionchopped into small cubes
2tbspolive oil
1 cup coconut milk
1tbsp cilantro chopped to garnish (optional)
Spice Mix
1/2 tsp black pepper
1tsp garam masala
1/2tsp turmeric
1/2tsp cumin
1tspchilli
1tsp paprika
1/2tsp cayenne pepperoptional
1tbsp curry powder
1/2tsp sugaror monkfruit/erythritol
1tspsalt
1tbsplemon juice
Instructions
Add the spice mix to a bowl and set aside
In a medium bowl, combine the chicken, spice mix, and some oil, and marinate the chicken for about 30 minutes then air-fry at 400 degrees for 30 minutes.
Next, add the chopped onion to a skillet and sauté until it turns golden brown, which usually takes about 3-5 minutes.
Add the ginger and garlic and saute for another 2 minutes. The caramelized onions will add depth to your curry. If the pan is a bit dry, add water to prevent sticking.
Next, stir in the tomatoes and cook until the liquid evaporates. This combination creates a beautiful aromatic base for your dish.
Pour in the coconut milk, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together beautifully.
Now add the chicken pieces to the skillet, mixing everything so the chicken is well coated with the sauce
Stir and cover the skillet then simmer for about 10 min or until it cooks to a thick consistency. Drizzle the lemon juice and stir well to combine. Taste and adjust salt as needed
Garnish with the cilantro and serve hot!
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe