Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons ghee (divided)
  • 2 pounds chicken thigh filets (cut into bite-sized pieces)
  • 2 teaspoons garam masala
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 tablespoon finely chopped ginger
  • 1/4 teaspoon chili powder
  • 1 cinnamon stick
  • 6 cardamom pods (bruised with the flat side of a knife)
  • 15 ounce can tomato sauce
  • 1 tablespoon coconut aminos
  • 1 cup coconut cream (only the solid white part)
  • 1 1/2 tablespoon fresh lemon juice (plus more to taste)
  • plenty of salt (to taste)
  • fresh cilantro (chopped, for garnish)
  • cooked cauliflower rice (to serve)

Instruction

  • Heat a wok or large skillet until very hot. Add 1 tablespoon ghee and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until lightly browned on all sides and no longer opaque. Remove with a slotted spoon and set aside. Add remaining tablespoon ghee and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out used ghee.
  • Reduce the heat to medium-low. Add 1/4 cup ghee to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.
  • Add the tomato sauce and coconut aminos and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.
  • Add the coconut cream and lemon juice and simmer for 5-10 minutes or until the sauce has thickened slightly. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.