Masala Chicken

Inspiration

For the Masala Paste:

• 2 onions (I used one yellow, one purple)
• 5 cloves garlic
• 2 tablespoons fresh ginger, crushed
• 3 tablespoon garam masala
• 1 tablespoon chili powder
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1½ teaspoons ground cloves
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• a small pile of of cilantro stems
• a fistful of almonds
• juice of one lemon

Pulse all the ingredients for the Masala Paste in a food processor until smooth.

For the Masala Sauce:

• 1½ cups tomato puree + ½ cup water or broth
• 1 14-ounce can coconut milk
• ½ teaspoon salt (taste and adjust)

Masala Sauce: Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet, stir around in the pan until fragrant (3-5 minutes). If you're making this with chicken or another protein, this is a good time to add your protein to the pan. Add the tomato sauce and water and simmer until t's a rusty-deep-red color - about 5-10 minutes. Add the coconut milk; simmer for 10 minutes or so until thick and creamy. Longer simmer = thicker and better flavor.

Serve with rice!  Enjoy!

\

NOTE;

Store the paste in a jar in the fridge for about a week or store in the freezer for, well, for probably forever.