Butter Chicken Paleo Recipe

 
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INGREDIENTS

  • 4 tablespoons coconut oil

  • 1 large onion, diced

  • 4 garlic cloves, crushed

  • 2 TSP garam masala

  • 1 TSP ground cardamom

  • 1 TSP ground coriander

  • 1 TSP ground ginger

  • 1 TSP ground cumin

  • ½ TSP paprika

  • 1–2 pinches of cayenne pepper (optional)

  • 1 TSP ground turmeric

  • 3 TBSP tomato paste

  • 1 TSP sea salt

  • 2 TBSP lemon juice

  • 1 x 400 ml can coconut cream

  • 700g chicken thigh fillets, cut into bite-sized pieces

  • cauliflower rice, to serve

METHOD

  1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.

  2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices.

  3. Add the tomato paste and cook for 1 minute.

  4. Add the salt, lemon juice, coconut cream and mix well.

  5. 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 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.

  6. Serve with cauliflower rice and steamed green beans.

Amanda Lupica