This recipe highlights some of our favorite elements in Indian food: the Indian spice garam masala, ginger, garlic, onion, and coconut milk. When combined in one meal, you get a healthy, immune-boosting, circulation-enhancing, anti-inflammatory dish.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
2 Tbs. coconut oil
1 medium yellow onion, diced
3 cloves of garlic, minced
1-inch piece of whole ginger, peeled and minced
1 1/2 pounds organic, free-range boneless, skinless chicken breast, cut into bite-size pieces
2 Tbs. tomato paste
1 1/2 Tbs. garam masala
2 tsp. paprika
2 tsp. fine sea salt
2 (14-oz.) cans diced tomatoes
1 cup full-fat coconut milk (from the can)
1 cup fresh cilantro, minced
2 cups cooked brown rice for serving