I thought I had a recipe for this, but if I did, I didn't save it. So I started searching around the Internet and found several, and as is my wont, combined them to come up with this one. The one I mostly based this on called for full fat coconut milk, which would make this recipe Paleo/Primal, and which I thought I had in the pantry. Unfortunately, I didn't, so I substituted Greek yogurt and it worked very well, but it isn't pure Paleo/Primal.
4 chicken thighs - I prefer whole with skin on but boneless & skinless are fine too. As are breasts. Or 12 small drumsticks, which is what the original recipe called for.
2 T coconut oil, ghee, or butter
1/2 onion, chopped
4 T curry powder
4 TBS homemade bone broth, chicken broth or water
1 medium tomato, quartered
4 T full fat coconut milk or Greek yogurt
4 cloves fresh garlic
2 inch piece of fresh ginger
1 t sea salt
1 c chopped dried fruit - I prefer prunes, apricots and raisins.
Melt fat of choice in a skillet and saute onions for 5 minutes. Add curry powder to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a bit more fat. Remove from heat.
Place tomato, yogurt/coconut milk, garlic, ginger, and salt into a blender. Pour broth or water into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
In a large bowl, pour curry sauce over chicken and mix to thoroughly coat. Marinate in fridge - overnight if possible, but at least a couple of hours.
Preheat oven to 350F - I use a convection toaster oven, so preheating really isn’t necessary.
Place marinated chicken in a baking pan or casserole dish that is just big enough to hold them - if using whole thighs, put them in skin side up.
Bake COVERED for 45 minutes.
Remove cover/foil, baste chicken with juices in pan. Add dried fruit, and bake another 20-30 minutes until chicken is cooked all the way through.
Here it is, served with Kate's Moroccan Sweet Potato Salad as seen elsewhere in this blog.