Ingredients:

2 chicken breasts and/or thighs, cubed (~1lb)

Coconut oil or butter for cooking chicken

½ tsp garam masala (tandoori masala alternative)

½ tsp turmeric powder

¼ tsp cayenne pepper (optional for medium spice)

Salt

1 tbsp minced garlic (~2 cloves)

¼ cup grass-fed butter

1 can coconut cream

2 cups strained tomato/pureed tomatoes

3 cups chopped greens/vegetables

(kale & green beans, carrots, spinach, sweet bell peppers, onions)

 

Rice:

1 ½ cup brown rice (uncooked)

Quinoa can be used instead of rice in the same amount

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Instructions:

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Start the rice – put the rice in a medium saucepan with 3 cups of water.

Bring to a boil. Place the lid on, and turn to low and cook for 40-45 minutes (until water has been absorbed). Quinoa will only take 10-15 minutes to cook, so it can be started after prep is done for the rest of the dish.

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In a deep frying pan, heat to medium heat, put in a small amount of butter and add cubed chicken and cook until browned.

After your meat is browned, add your spices and stir well.

Then add butter, coconut milk, and strained tomatoes. Stir well and bring to a slow boil.

Add in the vegetables, stir well, and then turn down to low and place lid on.

Let simmer for 15–20 minutes or desired vegetable tenderness. Harder vegetables will take longer, softer veggies like greens or bell peppers won't take as long to cook.

 

Put butter chicken over rice/quinoa and serve.

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