Servings: 3 servings 1x
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp ghee
- 1 can full fat coconut milk
- 2 tbsp tomato paste
- 1 small yellow onion
- 2 cloves of garlic
- 1.5 tsp turmeric powder
- 1 tsp ginger
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tbsp arrowroot starch
- 1/4 cup water
Instructions
- Dice the onion and mince the garlic
- Cut the chicken breast into bite-sized cubes
- Combine turmeric, ginger, chili powder, salt and cinnamon in a small bowl
- Pour spices over chicken and toss until chicken is fully coated in the spice mixture
- Heat ghee over medium-low in a frying pan
- Add onion and garlic to the pan with the melted ghee
- Cook onion and garlic until soft and fragrant about 3 minutes
- Increase the heat to medium and add the chicken to the pan
- Allow the chicken to cook over medium for 6 minutes tossing frequently
- While the chicken cooks, whisk together coconut milk and tomato paste
- Pour the liquid mixture into the pan with the chicken and increase the heat to high until the sauce bubbles
- Reduce to medium-low to simmer and simmer for 10 minutes
- To thicken the sauce, combine arrowroot starch and water in a small bowl
- Increase the heat to medium-high and push the chicken to one side of the pan
- Pour arrowroot and water mixture into the pan and mix vigorously as the sauce thickens
- Toss the chicken in the thickened sauce and remove the pan from the heat
- Enjoy with rice, cauliflower rice and veggies!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.