Indian-Style Yellow Coconut Curry

Ingredients

1 can full-fat coconut milk
1/2 c chicken broth
6 Tbsp butter, split
1 Tbsp garam masala
1 Tbsp turmeric
1 Tbsp cumin
2 1/2 tsp ginger
1 1/2 Tbsp of flour
Salt and pepper to taste
1 lb chicken thighs, pork chops, or quick cooking meat, cubed
1 onion
1 bell pepper
1 medium carrot
cilantro
lime
Greek yogurt


Directions

Heat a large skillet over medium heat with olive oil. Salt and pepper the meat you are using and cook until browned on all sides. Do not worry if the meat is cooked through at this point. Set the meat aside in a separate bowl. Cut the vegetables into strips and cook the vegetables until tender. Salt and pepper to taste. Clear the middle section of the pan and add 3 Tbsp of butter. Once melted, add the spices and cook until fragrant, about 45 seconds. Mix in the vegetables and toss until coated. Clear the middle section of the pan once more, adding the remaining butter. Once melted, add the flour and stir until a rue forms. Pour in the chicken broth and coconut milk. Stir thoroughly. Add the meat back in and simmer until the sauce has thickened and the meat is cooked through. Serve with warm naan or over basmati, topped with cilantro, a squeeze of lime, and a small dollop of Greek yogurt.