2 pounds chicken breasts cut into ¾-inch chunks
3 ounces tomato paste
3 ounces red curry paste
1 teaspoon salt

¼ teaspoon black pepper
1 (14-ounce) can coconut milk
Naan for serving
Cilantro for serving
Green beans for serving

1. Heat a skillet on your gas stove on medium. Add 1 tbsp butter, naan, and cook until golden brown. Once ready, flip, and set aside in a warm towel to keep warm.
2. In the same pan, add 1 tbsp butter followed by green beans. Stir gently until tender and bright green, about 3-5 minutes. Once ready, remove from pot and set aside to keep warm.
3. In the same pan, add 1 tbsp butter, olive oil, garlic, onions, ginger and stir to combine.
4. Add your spices – chili powder, garam masala, curry powder, cumin. Mix and let that bloom in the pan, about 8-10 minutes.
5. Add your chicken and mix in with the spices well. Pour tomato paste, curry paste, and follow that with coconut milk. Stir gently, bring down to a simmer to let the flavors and spices really come together, about 12-15 minutes.
6. When ready, remove from the stove and plate it with the naan and beans.