Gravy: 1 small can diced tomatoes
Prick holes and cut slices into 3 boneless, skinless chicken breasts. Rub marinade over. Let marinate for a few hours or overnight. Heat half the coconut butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or until the chicken is fully cooked. After the liquids have evaporated, stir-fry the chicken for some time in the residual fat. Heat the remaining coconut butter in a saucepan and add the red chili, coriander, cumin, and black pepper powders. Fry for a few seconds. Add the chopped tomatoes and salt and cook uncovered on medium level for about 7 minutes until the puree thickens and the fat separates. Stir in the Edensoy and yogurt and reduce the heat to low. Add the chicken, chopped ginger, and green chilies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or until the curry is thoroughly heated through. Serve with swirls of sour cream (optional) over rice or quinoa, if desired. - By: Sandy Pomeroy
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