Ingredients
3 boneless, skinless chicken thighs, cut into chunks
1/2 cup plain Greek yogurt
2 tsp. Nashville Spice Company Madras Curry Powder
2 tsp. kosher salt
1 Tbsp. olive oil
1 Tbsp. tomato paste
4 oz tomato sauce
2 tsp. Nashville Spice Company Madras Curry Powder
2 tsp. kosher salt
1/2 can full-fat coconut milk
Cooked basmati rice
Cilantro, for serving
Instructions
Cut chicken thighs into chunks, and place in a plastic zip top bag or container. Mix the Greek yogurt with 2 tsp. Nashville Spice Company Madras Curry Powder and 2 tsp. salt (if using). Add yogurt mixture to chicken and stir to combine. Let marinate at least 6 hours in the refrigerator.
Cook basmati rice according to package directions, and set aside. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Place chicken chunks in skillet and sauté until browned and cooked through.
Add tomato sauce and tomato paste, then additional curry powder and salt. Stir to combine, then add half a can of full-fat coconut milk (we usually use JUST the coconut cream on top and not the liquid that separates). Stir to combine, let simmer for 2-3 minutes, and serve!