Chicken Madras

from half-baked harvest

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Step 1

In blender or food processor, blend onion, garlic, ginger, fresno pepper, tumeric, salt and black pepper

Step 2

Melt bugger/ghee in skillet over medium-high Add onion paste and cook 5 min or till brown. Add curry powder, paprika, cayenne, and cinnamon & salt/pepper to taste (1-2 min more). Add tomato puree and tomato paste and continue to cook until thickened (3-4 min more)

Step 3

Reduce heat to low. Pour in coconut milk, vinegar, and honey. Scrape up brown bits/stir to combine.

Step 4

Spoon chicken and sauce over bowls of rice and top with cilantro