Garam Masala Chicken

This Garam Masala Chicken came about as a random craving had me throwing ingredients at the frypan. It all worked out so well that I decided to share it with the world.

I haven’t felt very inspired to cook this year with my tiny little single-element kitchen which is also an entranceway. This dish is just so easy and all the ingredients so accessible, it has helped me become a little more enthusiastic.

I understand that Garam Masala isn’t a staple spice blend in many households and apartments. It certainly wasn’t even on my radar before last year when I started noticing it in a few Nom Nom Paleo recipes. I bravely ordered some online and it has been fantastic, particularly with shrimp in salad.

Be brave and buy some of your own. Go on!

2 chicken breasts, chopped into 1 inch pieces
1 T ghee or coconut oil
1 clove garlic
1 generous tsp chopped fresh ginger
3 tsp Garam Masala
Pinch nutmeg
Salt + pepper
3 T coconut milk
1 T Coconut aminos
1 T maple syrup (optional)
1/2 yellow bell pepper
1 cup chopped broccoli
Handful green onion, finely chopped

Melt the ghee or oil in a hot pan and add the chicken, salt, and pepper. Saute for a couple of minutes. Turn the heat down to medium and add the garlic and ginger, stirring to prevent the garlic from browning.
After a few minutes add the Garam Masala and nutmeg. Stir to coat the chicken. Add the coconut milk, coconut aminos, and maple syrup and stir. Throw in the broccoli and the bell pepper and leave to simmer for a while, stirring occasionally. 
When the broccoli is almost out of the 'crunch-zone' and the chicken is cooked through, add the green onion and let it cook for a few more minutes.
Serve with spaghetti squash, cauliflower rice, or some kind of delicious root vegetable.

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