Serves: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon The Spice Way Granulated Ginger
• 1 teaspoon The Spice Way Cumin Seeds
• 1 teaspoon The Spice Way Coriander Seeds
• 1 teaspoon The Spice Way Ground Turmeric
• 1 teaspoon The Spice Way Paprika
• 1/4 to 1/2 teaspoon The Spice Way Red Chili Powder, to taste
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 teaspoon kosher salt, plus more to taste
• Fresh cilantro for garnish

Preparation:

1. Toast cumin and coriander seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Grind finely.
2. Heat oil in a large skillet or pot over medium heat. Add onion and cook 5 to 7 minutes until softened. Add garlic and granulated ginger and cook 30 seconds more.
3. Add chicken and cook until lightly browned in spots. Stir in ground cumin and coriander, turmeric, paprika, chili powder, and salt.
4. Add tomatoes and coconut milk. Bring to a simmer, lower heat, and cook 20 to 25 minutes until chicken is tender and sauce is cohesive.
5. Taste, adjust salt, and finish with fresh cilantro.