Tuesday

Here is the recipe I was talking about.
Butter Chicken

2 ½ Pounds boneless, skinless chicken thighs (Chicken Breast work too)
3 Tablespoons Coconut oil
1 Red onion diced
2 Garlic cloves minced
½ Teaspoon cardamom powder
½ Teaspoon coriander powder
1 Teaspoon fenugreek powder (omit if you cannot find)
1 Teaspoon chili powder
1 Can of tomato paste (6 ounce can)
½ Can coconut milk
1 Teaspoon salt
4 Tablespoons ghee or butter
1 pound red chard, chopped with stems removed

*Cut chicken into bite size pieces and set aside
*In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onions and sauté until translucent.
*Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek and chili powder. Stir well to make a paste.
*Add the tomato paste to the onions and spices and stir – the mixture will be very thick
*Turn the heat back up to medium and add the coconut milk and salt. Use whisk to blend the tomato paste mixture and coconut milt together into a thick sauce.
*Bring the sauce to a simmer and add the chicken. Stir well, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through. (Stir occasionally during while the chicken cooks)
*After the chicken is cooked, add the ghee or butter and mix into the sauce until melted. Serve the chicken over steamed red chard. (I have also done this mixture over spaghetti squash)