Coconut Curry Chicken

Ingredients

• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 large white onion, finely diced
• ½ tsp each:
  • turmeric
  • chili powder
  • ground cumin
  • salt
  • black pepper
  • garam masala
• ¼ cup Natura Fiber
• 1 (50 ml) can tomato paste
• 3–4 boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breasts, if preferred)
• 1 (13.5 oz) can coconut milk or coconut cream
• Small bunch fresh cilantro, chopped (optional)

Instructions

1. Heat the olive oil in a large skillet or saucepan over medium-low heat.
2. Add the garlic and onion, and sauté until the onion is soft and lightly golden, about 5–7 minutes.
3. Stir in the turmeric, chili powder, cumin, salt, black pepper, garam masala, and Natura Fiber until well combined.
4. Add the tomato paste and cook for 1–2 minutes, stirring constantly.
5. Add the chicken and stir to coat evenly with the spice mixture. Cook for about 5–7 minutes, until the chicken is mostly cooked through.
6. Pour in the coconut milk or coconut cream and stir well. Reduce the heat to low and simmer for 30 minutes, or until the chicken is fully cooked and the curry has thickened.
7. Garnish with fresh cilantro, if desired.

Serving Suggestion: Serve over steamed rice, cauliflower rice, or with warm naan.