Ingredients

• 1 pound either organic chicken or wild fish or 1 block tofu

• 2 Tbsp olive oil

• 3 garlic cloves, finely minced

• 1 Tbsp tomato paste

• 1 cup organic coconut milk

• ½ cup hot water, more if necessary

Spices 

• 3 tsp curry powder

• 2 tsp cumin

• 1 tsp turmeric

• ¼ tsp cinnamon

• ¼ tsp red pepper flakes (optional)

• Salt and pepper to taste

Directions

1. Coat the protein of your choice with 1 tsp of the curry powder and set aside

2. In a large pot, heat the oil then add the onions.

3. Cook until transparent, about 5 minutes.

4. Add the garlic, cooking until fragrant, about 1 minute.

5. Stir in the remaining spices, cook for 30 seconds, then add in the tomato paste, cooking for 1 minute.

6. If you’re using chicken, place the washed and dried chicken skin side down in the skillet.

7. Cook the chicken until the skin has browned, about 3 minutes.

8. Turn over the chicken, cook for 3 minutes and then add the coconut milk.

9. Simmer an additional 15 minutes, then add the mushrooms.

10. Add hot water if the mixture has become too thick.

11. Adjust seasoning to taste.