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)

 

Preparation

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!

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