I love Indian food-- it's my absolute favorite cuisine, and there are plenty of Paleo/Primal options for both cooking and ordering it in restaurants (just skip the rice, starches, legumes, and anything fried). I was really excited to see recipes for butter chicken (murgh makhani) in quite a few different Paleo/Primal cookbooks-- there's one in Everyday Paleo, one in The Paleo Recipe Book, and one in The Primal Blueprint Reader-Created Cookbook too. So instead of following just one, I took bits from all three and added things of my own to create the following recipe!
Ingredients (serves 6):
-5 pounds chicken breasts, cut into bite-sized pieces
-2 onions, diced
-12 ounces tomato paste
-1 can coconut milk
-1 tsp cardamom powder
-1 tsp cinnamon
-1 tsp coriander
-1 tsp cumin
-2 tsp chili powder
-1 tsp ginger
-1 tsp paprika
-6-8 tbsp butter (or ghee)
-unsweetened coconut flakes
1. Heat some butter in a large skillet (on medium heat) and sauté onions. Add in spices.
2. Pour in the tomato paste and coconut milk and stir well so it becomes a thick sauce-- this step might take awhile! It looks really weird at first, but then turns into that beautiful red/orange color.
3. Add in the chicken, stir well, then cover and let simmer for 20 minutes (or until cooked) on medium-low heat.
4. Add in more butter and coconut flakes (any amount you want-- I love coconut, so I put a lot) and mix well into sauce.
5. Serve either by itself or over any type of veggie-- I used green leaf lettuce tonight, but anything would work well! I also sprinkled additional coconut flakes over mine too. Enjoy!
Quote of the Day:
"The only real stumbling block is fear of failure. In cooking, you've got to have a what-the-hell attitude." -Julia Child
(This post is featured in Primal Cave # 5.)