- 2 pounds Chicken, cut into chunks (we used boneless, skinless thigh meat0
- 1 jar Cookwell & Company Roasted Red Pepper & Tomato Soup
- 2 heaping tablespoons roasted, minced Garlic
- 2 heaping tablespoons, minced Ginger
- 2 heaping capfuls Adams Reserve Garam Masala
- 1 can Coconut Milk
- 1 bunch Green Onions, sliced for garnish
Heat 1/2 cup Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, add Garlic and Ginger and sauté until fragrant, about 2 minutes
Season Chicken with Garam Masala and add to Ginger-Garlic and cook until browned, about 10 – 15 minutes
Add Roasted Red Pepper & Tomato soup and simmer for 15 minutes, then add Coconut Milk and simmer for another 20 minutes.
Serve over White Rice and garnish with Green Onion
