Butter Chicken Paleo Recipe
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
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
Add the onion and sauté 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 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve with cauliflower rice and steamed green beans.