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

1 tsp cumin, 1 tsp paprika

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!

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!