Updated: May 11
Easy, creamy and packed with flavor, give this Indian dish a try, you will not be disappointed! #poultry
2 x 2 tablespoon of pastured, grass-fed butter
2 pounds chicken breast, cut in chunks
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons ground coriander
1 tablespoon grated fresh ginger
¼ teaspoon chili powder (adjust to taste)
1 can of tomato puree (6 ounce)
¾ cup coconut milk
Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small.
Remove the chicken from the pan.
Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
Add the tomatoes and the coconut milk.
Let simmer for 30 minutes. Serve over rice.