Sardines & Chocolat

Ingredients:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ cubes
• 2 1/2 tsp Terre Exotique Madras Curry Powder
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 T virgin coconut or vegetable oil
• 1/2 medium onion, chopped
• 1 (14 oz) can coconut milk, preferably full fat
• 1 (2 1/2″) piece ginger, peeled
• 4 garlic cloves, peeled
• cilantro leaves with tender stems, cooked rice, and naan, for serving

Directions:

1. Toss chicken with curry powder, salt, and pepper in a medium bowl.
2. Heat 2 tablespoons oil in a large skillet (at least 12″ diameter) over medium-high heat. Add onion and cook, stirring, until softened, about 2 minutes.
3. Purée coconut milk, ginger, and garlic in a blender until very smooth.
4. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, about 7-10 minutes.
5. Top with cilantro and serve with rice and naan.

Adapted from Epicurious