Coconut Tamarind Chicken Curry (Luke Niemkiewicz)

Ingredients:

2 Tablespoons Canola Oil

1 Cinnamon Stick

1 Large Onion (Diced)

4 Large Cloves of Garlic

1¾ Inch piece of Ginger

1 Bell Pepper

½ Teaspoon Ground Turmeric

1½ Teaspoon ground Coriander

½ Teaspoon Sugar

1 Teaspoon Salt

1 ¾ Pounds of Boneless Skinless Chicken Thighs (chopped into 1” squares)

1 Teaspoon of Tamarind Paste

1 Can of Coconut Milk

Veggies of choice: spinach, carrots, mushrooms, zucchini, cauliflower, etc.

Directions:

Pour the 2 Tablespoons of canola oil in a medium-large pot on medium heat. Once the oil is hot, add cinnamon stick for ~5 mins.

Add the diced onion, and let cook for ~10mins until browned at the edges.

Put the garlic, peeled ginger and bell pepper in a food processor and grind into a thick paste.

Add the paste and let cook for 2 mins, then add the spices: Turmeric, Coriander, sugar, and salt.

Add chicken and let cook for ~5 mins.

Add Coconut milk and tamarind paste and let cook for 15-20 mins before serving.