Last night I decided to try making an Indian-flavored chicken dish. It turned out DELICIOUS! Actually, it tasted alot better than some of the dishes I’ve had at Indian restaurants. The sauce is creamy and delicious. Dustin loved it too! Give it a try, and let me know what you think!
4 large chicken breats, diced
4 TBS coconut oil
1 yellow onion, diced
3 garlic cloves, minced
3/4 tsp cardamom powder
1/2 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
1 6-oz can tomato paste
3/4 can full-fat coconut milk
sea salt to taste
5 TBS grass-fed butter
8 C spinach or kale
In a large skillet, saute onions until soft.
Add the garlic and spices, and stir well to combine.
Add tomato paste and coconut milk. Whisk thoroughly.
Bring the sauce to a simmer (it should be bubbly).
Add the chicken, turn the heat down to medium-low, and cover for 20 minutes, or until chicken is done.
While the chicken is cooking, saute the spinach until wilted.
Just before serving, add the butter, and mix well to combine.
Serve mixture over sauteed spinach, and enjoy!