Ingredients

The following ingredients have 4 Servings
  • 1/4 cup almond butter
  • 3 cloves garlic (peeled)
  • 1 1/2 inch piece fresh ginger root, peeled and chopped
  • 2 ½ tablespoons ghee or butter
  • ½ medium sized onion (minced)
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 3 skinless (boneless chicken breast halves - diced)
  • 1/3 cup tomato sauce
  • 1/3 cup chicken broth
  • 1/2 cup coconut milk
  • 1/2 cup unsweetened plain greek yogurt or unsweetened plain coconut milk yogurt for paleo

Instruction

  • Place garlic and ginger, in a food processor and blend until smooth; set aside.
  • Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
  • Add and mix in the garlic & ginger paste.Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined.
  • Stir in diced chicken, and cook for about 5 minutes.
  • Pour tomato sauce and chicken broth over chicken. Heat until broth starts bubbling, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
  • In a food processor add: almond butter, coconut milk and yogurt. Process until smooth.
  • Stir the almond butter coconut milk mixture into the chicken and sauce. Cover and simmer on low heat for 10 to 12 minutes, stirring occasionally. Serve. Can also serve over cauliflower rice.