Makes 2 servings - each serving is with 1 large piece of naan bread
Macros: 499 cal, fat 36g, carbs 22g, protein 27g, fibre 4g
3/4 tablespoons olive oil
3/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
salt and freshly ground black pepper, to taste
1/4 medium sweet onion, diced
1.5 tablespoons tomato paste
1 tbsp minced garlic
1/2 tablespoon freshly grated ginger
3/4 teaspoons garam masala
3/4 teaspoons chili powder
3/4 teaspoons ground turmeric
1/2 (15-ounce) can tomato sauce
1/2 cup chicken stock
1/4 cup heavy cream
1 tablespoons chopped fresh cilantro leaves (optional)
Heat oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1
minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream until heated through, about 1 minute.
Serve with naan bread and garnish with cilantro, if desired.