INGREDIENTS
1 Tablespoon Olive Oil
1 sweet onion (diced)
1 jalapeño (seeds removed and diced)
2 cloves garlic (minced)
1 Tablespoon minced ginger
2 Tablespoons Garam Masala (I bought mine from Penney’s spices)
1 tsp turmeric
1 tsp salt
1/2 cup chicken broth
2 Tablespoons tomato paste
1 14 oz can diced fire roasted tomatoes
1 14 oz can coconut milk
1-2 Tablespoon corn starch
2 cups shredded rotisserie chicken
In a pan sauté the onions and jalapeño in olive oil until the onions are soft. Add garlic and ginger and sauté for 1 minute. Add seasonings, broth, tomato paste, tomatoes and coconut milk and bring to a simmer. In a separate Bowl add 1/4 cup of sauce with 1-2 T of cornstarch and then add to pan. Use and immersion blender to blend then add chicken. Serve over potatoes or rice!
