4 Servings 25 min Cook
1 Tbsp Coconut Oil
16 Oz Chicken Leg
4 Tsp Vegetable Oil
1 Onion Onions
3 Cloves, minced Garlic
1 Tbsp Tomato Paste
2 Can Tomatoes
1 Tsp Vinegar
1 Tsp Turmeric
1/2 Tsp, ground Cumin
1/2 Tsp Coriander Seed
1/2 Tsp Chili Powder
4 Tsp Garam Masala
1 Small Red Bell Pepper
1/2 Sprigs Fresh Cilantro
Heat coconut oil in a pan over medium-high heat.
Add chicken legs and cook for about 7-10 minutes per side, until cooked through and no longer pink; set aside to let rest before chopping into bite sized pieces.
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender.
Mix in the tomato paste, tomatoes, and vinegar.
Season with turmeric, cumin, coriander, chili powder, and garam masala.
Continue to cook and stir until blended and heated through, about 10 minutes.
Mix the red bell pepper and chicken into the skillet.
Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through.
Season with salt.
Garnish with cilantro sprigs to serve.