You’ll want to serve this tasty curry with lots of couscous or rice to soak up every last bit of sauce.
Curried Chicken and Onions
1 tablespoon coconut oil
2 red onions, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons minced peeled fresh ginger
1 tablespoon garam masala*
8 bone-in chicken thighs, skin removed and excess fat trimmed
1 cup chicken broth
1/3 cup plain yogurt, regular or low fat
Set Sun Oven out to preheat.
Heat the oil in a large pot or Dutch oven over medium-heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic, salt, ginger, and garam masala. Arrange the chicken over the onion mixture. Pour the broth over the chicken. Cover and transfer to the Sun Oven. Cook until the chicken is soft, 1 1/2 to 2 hours. Transfer the chicken to a serving platter and keep warm. Bring the liquid in the pot to a boil over high heat. Boil until reduced by half, about 10 minutes. Remove from heat and whisk in the yogurt. Pour the sauce over the chicken. Serve over couscous or rice.
makes 4 to 6 servings.
*curry powder can be used in place of the garam masala