Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 36 ounces (remove) Coconut Oil, 3 tbsp (remove) Onions, raw, 1 cup, chopped (remove) Garlic, 3 cloves (remove) *fenugreek, 1 tsp (remove) Tomato Paste, 1 can (6 oz) (remove) *A Taste of Thai Coconut Milk (whole can), .5 serving (remove) Butter, unsalted, 4 tbsp (remove) *cardamon, 1.5 tsp (remove) *Coriander seed, 1.5 tsp (remove)
Cut chicken into bite size pieces.
chop onion and garlic and set aside
Heat oil in a large skillet and add onion and cook until translucent over med heat.
Reduce heat to low and add garlic and spices and stir well, add tomato past and stir again, add coconut milk and whisk until smooth.
Adjust temperature of stove back to med and cook for 1-2 minutes or until thick and bubbly.
Add chicken reduce heat to simmer, cover and cook for 15 minutes or until chicken is cooked through; stir occasionally.
Serve over steamed Chard.
Serving Size: 4-1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ACCDNTLATHLETE.
chop onion and garlic and set aside
Heat oil in a large skillet and add onion and cook until translucent over med heat.
Reduce heat to low and add garlic and spices and stir well, add tomato past and stir again, add coconut milk and whisk until smooth.
Adjust temperature of stove back to med and cook for 1-2 minutes or until thick and bubbly.
Add chicken reduce heat to simmer, cover and cook for 15 minutes or until chicken is cooked through; stir occasionally.
Serve over steamed Chard.
Serving Size: 4-1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ACCDNTLATHLETE.
Nutritional Info Amount Per Serving
- Calories: 547.2
- Total Fat: 26.8 g
- Cholesterol: 180.3 mg
- Sodium: 511.8 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.0 g
- Protein: 62.1 g
Member Reviews