Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons ghee or butter
  • 2 pounds boneless chicken thighs, cut into bite size pieces
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon freshly minced ginger
  • 2 teaspoon garam masala
  • 1 teaspoon tumeric
  • 1/2 teapsoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 (14 ounce) cans of full fat coconut milk
  • 1 cup tomato sauce
  • cilantro, to garnish
  • lime wedges, to garnish
  • coconut cauliflower rice

Instruction

  • Add ghee to a large sauté pan over medium heat. Add chicken and a pinch of salt and cook on all sides until chicken is browned but not fully cooked through, about 10 minutes. Remove and set aside.
  • To the pan, add onion and garlic and cook for about 3-4 minutes, until onion becomes translucent. Add ginger, garam masala, turmeric, cayenne pepper, cumin, and salt. Mix with a wooden spoon, scraping the bottom of the pan for about 30 seconds.
  • Add coconut milk and tomato sauce and bring to a low simmer for about 5 minutes, then add chicken back to the pan and let cook for 10 minutes, until chicken is cooked through.
  • Serve with coconut cauliflower rice, cilantro and squeeze fresh lime juice on top.