Ww Butter Chicken Bowl

• 12 pieces boneless chicken thighs
• 2 tablespoons Rub: Garam masala
• 1 teaspoon Coriander
• 1 teaspoon Harissa paste or powder
• 1/4 cup I Oil
• 1.5 teaspoon Salt
• 1 piece Sauce: onion diced
• 1 tablespoon Crushed chopped garlic
• 2 teaspoons Grated fresh ginger
• 2 teaspoons Coriander
• 1 tablespoon Salt
• 1 can Tomato paste
• 1 tablespoon Oil
• 2 cans Coconut milk (400 ml)
• 2 tablespoons Madras curry paste
• 5 pieces Fresh tomatoes
• 2 cloves Garlic cloves, crushed and chopped
• 1.5 tablespoons Grated ginger

1. Mix together all ingredients listed in rub, and then rub all over chicken thighs and marinate for at least 4 hours.Bake thighs, covered, in 350 degrees oven for about 40 minutes and then slice thinly, or shred or cube.Saute onion, 1 tbsp. garlic, 2 tsp ginger, coriander, salt and tomato paste in oil for 5 minutes. Add coconut milk and curry paste and let simmer for 30 minutes. Add tomatoes, garlic, ginger and cooked chicken and simmer uncovered another while until flavours are blended and everything is hot.

chicken thighs, rub, coriander, i oil, salt, onion, garlic, fresh ginger, coriander, salt, tomato paste, oil, coconut milk, curry, tomatoes, garlic, ginger

Taken from www.epicurious.com/recipes/member/views/ww-butter-chicken-bowl-58390927 (may not work)