Butter Chicken (Paleo)



Recipe adapted from Everyday Paleo by Sarah Fragoso.


2 lbs chicken tenders
3 T coconut oil
1 small red onion, diced
2 garlic cloves, pressed
1/2 t cardamom powder
1/2 t coriander powder
1/2 t cumin
1/4 t turmeric
1 T fenugreek powder
1 t chili powder
1 t sea salt
1 6 oz can tomato paste
1/2 c coconut milk
1 inch ginger, sliced
1 pound red chard, diced


1.  Cut chicken into bite size and set aside.

2.   In large skillet, heat coconut oil over medium heat.  Add diced onion and saute until golden brown.

3.  Turn heat to low.  Stir in garlic and spices.  Add tomato paste.  Turn heat to medium and add coconut milk.  Blend mixture and bring to simmer.  Add chicken.  Cover and cook for 15 minutes until chicken is done.

4.  While chicken is simmering, melt coconut oil in separate pan.  Saute ginger until golden.  Add chard and cook until tender.

5.  Serve chicken over chard.