Better Butter Chicken
6 boneless chicken breasts or thighs or mix of both
1 med red onion, diced (I leave this out, my kids despise onion)
3 tbsp coconut oil
6 oz can tomato paste – organic preferred
1 c. coconut milk (so delicious organic)
2 cloves crushed garlic (passed thru a press)
1 tsp chili powder
3 Tbsp Curry powder (yellow) – adjust to your tastes. I LOVE CURRY.
1 tsp sea salt
4 tbsp ghee (clarified butter) – or butter if you don’t use ghee. NOT margarine..
Cut the chicken into bite size pieces and set aside. In a large deep skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent. Turn your heat down to low and to the onion and oil mixture, add the crushed garlic, curry powder and chili powder and stir well to make a paste. Add the tomato paste to the onions and spices and stir, this mixture will be very thick. Turn your heat back up to medium and add the coconut milk and salt. Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce. Bring the sauce to a simmer and add the chicken and broccoli. Return the sauce and chicken to a simmer, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir occasionally during the cooking process. After the chicken is cooked, add the ghee/butter and mix into the sauce until melted. Serve immediately. I served this with a side of sweet potatoes and the kids gobbled it. NOMZ!