Coconut Chicken Curry

It's Friday night and I have a freezer full of naan that will go great with this curry recipe. This is a one pot meal that you'll want to make over and over again! 

RECIPE

• 1 large onion
• 2 tablespoon olive oil
• 5 cloves of garlic
• 2 pounds bone in chicken (I use thighs and drumsticks)
• 4-5 cups water (just enough to submerge the chicken completely)
• 1 13.5oz can coconut milk
• 2 tablespoon curry powder
• 1 tablespoon salt
• 2 tablespoon tomato paste
• Juice of one lemon

DIRECTIONS

1. finely chop and sauté your onion with some olive oil in a large pot until lightly browned. This takes about 7 minutes.
2. Put your garlic through a garlic press or finely chop it. Add it to the onions and sauté for another 2 minutes.
3. Add the chicken and pour in the water, so that your chicken is completely submerged. 
4. Add in coconut milk, curry powder, and salt
5. Put a lid on your pot and let it simmer on medium to high heat for 40-50 minutes, stirring every 10 minutes. If the liquid has reduced too much, add in more water or more coconut milk. I sometimes like to use two cans of coconut milk!
6. After 40 minutes of simmering, add in the tomato paste and lemon juice. Let it simmer for 5 more minutes, uncovered.
7. Serve on top of rice or with some naan!