I was looking for a quick and easy chicken thigh dish, and this fit the bill. I actually ended up loving this, and there are plenty of leftovers for the boys. This was amazing over cauliflower rice!
- 2 lbs cubed chicken thigh meat
- 1/4 cup avocado oil (or other paleo approved fat, melted)
- 1 Tbsp garam masala
- 1 tsp red curry powder
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp ground coriander
- 1.5 cups crushed tomatoes
- 2/3 cups coconut cream
In a large bowl or ziploc, add all ingredients except for the tomatoes and coconut cream. Mix and manipulate the chicken until coated completely. Allow to rest for 30 minutes. In a skillet, turn on the heat to medium-high. Cook the chicken for 3-4 minutes, stirring often. Add remaining ingredients and allow to simmer for another 7-8 minutes or until chicken is fully cooked. Enjoy over cauliflower rice!