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In a large skillet over medium heat, melt oil or margarine, and tilt the pan to coat the bottom evenly.
Add ginger, onion, garlic and bell pepper. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.
Meanwhile, in a small bowl, stir together cayenne, cumin, garam masala, coriander, and turmeric.
Once the onions have begun to caramelize and turn golden, add the spice mixture, letting it hit the pan directly and toast. Stir to coat the onion in the spices. Cook for 1-2 minutes, until fragrant. Add the tomatoes and toss to coat. Cook for 3-4 minutes, until the tomatoes begin to break down.
Add the coconut milk, cooked chicken, salt, and sugar. Stir to combine. Continue cooking for about 5 more minutes, to let the flavors meld and the liquids reduce down slightly.
Adjust seasoning to taste. Serve immediately.