In a large skillet or medium stock pot, heat 1 tablespoon coconut oil over medium heat. Add the diced onion, and sauté until translucent. While onion is cooking, measure the spices into a small bowl (cardamom, coriander, fenugreek, chili powder, and salt).
Once onions are translucent, turn the heat down to low. Add the spices, and stir well to make a paste.
Add the tomato paste and stir, forming a thick mixture.
Turn the heat back up to medium, and add the coconut milk. Stir frequently to blend into a thick sauce.
Bring the sauce to a simmer, and add the chicken. Stir well, and turn the heat down to medium-low. Cover, and cook for approximately 15 minutes, stirring frequently, until the chicken is done all the way through. 15 Minutes
While the chicken is simmering, cook the chard in two batches. Using a large skillet, melt 1 tablespoon coconut oil, and sauté half of chard (1 pound) for 4–5 minutes, or until tender. Remove cooked chard to another dish, and repeat process with another 1 tablespoon coconut oil and remaining 1 pound of chard. 5 Minutes
After the chicken is cooked, add the ghee or butter, and mix into the sauce until melted. Serve the chicken over the sautéed red chard.
Save time by having the butcher cut the chicken into bite-sized pieces for you.
Ingredients
Directions
In a large skillet or medium stock pot, heat 1 tablespoon coconut oil over medium heat. Add the diced onion, and sauté until translucent. While onion is cooking, measure the spices into a small bowl (cardamom, coriander, fenugreek, chili powder, and salt).
Once onions are translucent, turn the heat down to low. Add the spices, and stir well to make a paste.
Add the tomato paste and stir, forming a thick mixture.
Turn the heat back up to medium, and add the coconut milk. Stir frequently to blend into a thick sauce.
Bring the sauce to a simmer, and add the chicken. Stir well, and turn the heat down to medium-low. Cover, and cook for approximately 15 minutes, stirring frequently, until the chicken is done all the way through. 15 Minutes
While the chicken is simmering, cook the chard in two batches. Using a large skillet, melt 1 tablespoon coconut oil, and sauté half of chard (1 pound) for 4–5 minutes, or until tender. Remove cooked chard to another dish, and repeat process with another 1 tablespoon coconut oil and remaining 1 pound of chard. 5 Minutes
After the chicken is cooked, add the ghee or butter, and mix into the sauce until melted. Serve the chicken over the sautéed red chard.
Save time by having the butcher cut the chicken into bite-sized pieces for you.