Ingredients
- 1 yellow onion, quartered
- 3 cloves fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 jalapeno, halved (with ribs and seeds removed for mild, left in for spicier) – if you like jalapeno, get a second for garnishing!
- 1/4 cup fresh basil, chopped (plus more for garnishing)
- 1/4 cup fresh cilantro, chopped (plus more for garnishing)
- 2 14oz cans full fat coconut milk
- 2 cups chicken bone broth
- 2 tbsp curry powder
- 2 tsp salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 2 tbsp butter
- 2lbs shredded chicken
- Garnishes (recommended): Roasted salted cashews, sliced jalapeno, fresh basil, and/or fresh cilantro
- Brown rice and/or naan, for serving
Instructions
- Combine onion, garlic, ginger, jalapeno, basil, and cilantro in a blender or food processor on high until it forms a smooth paste.
- Add coconut milk, chicken bone broth, curry powder, salt, and pepper to the blender or food processor. Blend again on high until smooth and homogenous.
- In a large pot, melt butter over medium heat and add shredded chicken. Pour the sauce over the chicken and bring to a boil. Reduce heat and simmer for 15 minutes.
- Taste and add salt to taste. Serve over brown rice, garnished with roasted salted cashews, sliced jalapeno, fresh basil, and/or fresh cilantro. Also delicious with naan!