Butter chicken can be a quick and easy weekday meal which can easily feed a hungry family. This butter chicken has been adapted to fit perfectly into the Full GAPS Diet and is cooked in some beautiful homemade chicken stock. Served with a generous serving of cauliflower rice and this recipe will definitely impress

Ingredients

• 2 heaped tablespoons of ghee
• 1 large red onion – coarsely grated
• 4 garlic cloves finely grated
• 2 teaspoons garam masala
• 1 teaspoon ground cardamon
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 teaspoon ground tumeric
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 cup Ayam coconut milk (use all the cream on top of can)
• 1 cup homemade chicken stock
• 800g organic chicken thighs cut into bite sized pieces

Method

Place ghee and onion in a heavy based saucepan or dutch oven

Cook on a medium heat for about 3 minutes until onions are soft

Turn heat down to low and add spices and garlic and cook for 2 minutes

Add tomato paste and cook for a further minute

Add coconut milk, chicken stock, lemon juice & salt and mix thoroughly

Bring to boil then reduce heat and simmer uncovered for 10 minutes

Add chicken and cook uncovered for 25 minutes (stir occassionally) or until chicken is cooked through

SERVE with a generous amount of cauliflower rice – simply grate cauliflower and saute in ghee or coconut oil & salt for around 5 minutes or until lightly browned

SERVES 4