5 pounds free range organic chicken breasts, cut into bite-sized pieces
2 onions, diced
12 ounces tomato paste
1 can coconut milk, (optional: unsweetened coconut flakes)
1 tsp cardamom powder
1 tsp cinnamon
1 tsp coriander
2 tsp chili powder, 1 tsp ginger
6-8 tbsp butter (or ghee)
Heat some butter in a large skillet (on medium heat) and sauté onions. Add in spices.
Pour in the tomato paste and coconut milk and stir well so it becomes a thick sauce– this step might take awhile!
Add in the chicken, stir well, then cover and let simmer for 20 minutes (or until cooked) on medium-low heat.
Add in more butter and coconut flakes (any amount you want– I love coconut, so I put a lot) and mix well into sauce.
Serve either by itself or over any type of veggie– I used green leaf lettuce tonight, but anything would work well!
I also sprinkled additional coconut flakes over mine too. Enjoy!