This was a spontaneous hack of a curry, after not quite finding a recipe I liked online. It turned out great, and is very scalable, in that you make a batch of curry sauce first, and can then use that in a variety of ways.

For the sauce:

(This makes ~ 4 cups of curry sauce)

• 3 T coconut oil
• 1 large white onion, diced
• 5+ cloves garlic, whole
• 2" ginger, chopped
• ½ cup carrots, shredded, optional
• 1 bell pepper, chopped
• 4 T of curry masala
• 2 t of cayenne
• 2 t curry powder
• salt to taste
• 1 14oz can tomatoes
• 1.5 cups broth
• 4 tbsp cashew butter

In a dutch oven over medium-high heat, sauté the onion in hot coconut oil until browning. Add garlic, ginger, and dry spices, cook until fragrant. Add bell pepper and carrot, stir to coat. Add in tomatoes and broth, stir to combine and turn heat down to low.

Use an immersion blender to achieve a chunky paste-like consistency. Stir in cashew butter, adjust salt and seasonings, and let cook down.

For the chicken:

Scale up or down to meet your menu needs, you'll want 1 cup or more of sauce per 4 thighs

• 2 T coconut oil
• kosher salt
• garam masala
• boneless, skinless chicken thighs
• bell pepper

Salt the chicken for an hour in advance. Cube into bite-sized pieces.

Dust chicken with masala to taste. Pan fry chunks in coconut oil in one layer, turning when brown. Add diced red pepper to cook it quickly. Scoop ~1cup of curry sauce in to mix and simmer, then serve.