Coconut Curry Chicken

What you need:
1 lb chicken thighs
2 tbsp olive oil
1 large red onion, chopped
1 tablespoon minced garlic
1 thumb sized piece of ginger, peeled and finely chopped
2 tbsp tomato paste
2 tbsp curry powder
1 cinnamon stick
1 jalapeño, finely chopped
1 fresh green chili, finely chopped
2 heirloom tomatoes
1 can coconut milk
2/3 large carton chicken broth
1 pinch cayenne powder
Sea salt and fresh ground black pepper to taste
Juice from 1/2 a lemon
2 tbsp fresh cilantro, chopped

What to do:
Add olive oil to a large pot over med low heat.
Mix in the onion, garlic, and ginger.
Cook for 20 min.
Add in the tomato paste, cinnamon, chicken broth, cayenne, curry, salt and pepper, and coconut milk.
Stir well and cook another 20 min on med low.
Add in the chicken, tomatoes, lemon juice, and cilantro.
Let simmer for 1 hour.
Taste periodically and adjust salt and pepper as needed.

Serve with roasted sweet potatoes and parsnips.