Monday, March 6, 2017

Butter Chicken

Butter Chicken
Servings: 4

4 Tbsp. coconut oil, divided
2 lbs chicken, cut into chunks
2 tsp. garam masala
2 tsp. paprika
2 tsp. ground coriander
1 Tbsp. fresh ginger root, grated
1/4 tsp. cayenne pepper
1 cinnamon stick
6 cardamom pods, bruised
15 oz. can tomatoes, pureed
3/4 c. coconut milk
1 Tbsp. lemon juice
Cilantro for garnish

Heat a non-stick skillet over medium-high heat with 2 Tbsp. coconut oil. When oil is hot, add chicken and stir-fry until cooked through. Remove chicken and set aside. Reduce the heat to low.

Add remaining coconut oil to the skillet. When the oil is melted, add the spices and mix well to combine. Simmer for 1 or 2 minutes, until you can smell the spicy aroma. Add the cooked chicken and tomatoes to the skillet and continue to simmer for 15 minutes, stirring occasionally.

Add coconut milk and simmer for 5 more minutes, stirring occasionally. Serve with cilantro garnish.

Notes: We haven't tried this yet.

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