4 Servings 20 min Cook
2 Tbsp Coconut Oil
4 Thigh, bone removed Chicken Thigh
1 1/2 Medium (2-1/2" dia) Onions
3 Clove Garlic
1/2 Tsp Coriander Seed
1/2 Tsp, ground Cardamom
1 Tsp, ground Cumin
1 Tsp Chili Powder
1 Can (6 oz) Tomato Products
1/2 Cup Coconut Milk
1 Tsp Salt
2 Tbsp Butter
Heat 1 tbsp oil in a sauté pan over medium-high heat.
Cook chicken for 7-10 minutes per side, or until cooked through and no longer pink.
Set aside
In a large skillet, heat remaining 1 tbsp oil; add onion, sauté until translucent.
Add garlic and spices, stir until thick
Add tomato paste, stir.
Add coconut milk and salt , whisk until blended.
Add cooked chicken and butter, simmer until chicken is hot and butter is melted.
Enjoy!
