Paleo-style Butter Chicken
Added by Fillylourecipes
Source: Pete Evans, Dr. Mercola
Ingredients
- 4 tablespoons coconut oil
- 1 large onion, diced
- 4 cloves garlic, crushed
- 2 teaspoons garam masala
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 to 2 pinches cayenne pepper
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 400 ml can coconut cream
- 700 grams chicken thigh fillets, cut into bite-size pieces
- coriander leaves to serve
Directions
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
Add the onion and saute for 3 minutes until translucent.
Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute.
Add the salt, lemon juice, coconut cream and mix well.
Turn the heat up to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated with the sauce.
Cover the pan with a lid and cook, stirring occasionally, for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the coriander.
Works well with cauliflower rice.
Note
This is wonderfully good.
Comments (0)
No comments yet.