Easy Butter Chicken with coconut milk

 So, I have come to terms that I will never master the art of traditional Indian cooking.  I just don't have the patience, or the room for 100 different spices. ;-).
  I do however make pretty good and easy 'knock offs' of Indian food.  Let me tell you about my new love, coconut milk.  Dude!  this stuff is awesome!  I'm talking the stuff in the can, not the carton.  It smells like coconut candy, I wish I could have it everyday, but alas tis' impossible, I will however enjoy it whenever I can.  I have even poured it into my protein smoothies.  That was a touch of heaven, try it.

   The big decision today was what to do with that can of coconut milk in the pantry...Indian food, Butter chicken,  That's it.
  But I don't know how to make it.  I spent an hour or so looking for recipes to get ideas.  After reading a bunch of them I came up with this, borrowing the best ideas from the 1/2 dozen or so recipes I looked at.

  I picked the flower photo for my blog today because I love the colors.  I thought it went well with today's recipe.  Is that weird, a photo going with a recipe?  oh well it's my blog.  I took this photo November in Arizona.  I was amazed at all the flowers that were in bloom, I got a lot of photos that day.  It was a good day.

Now on to the food.  I was glad that I went ahead and took photos of some of the steps, I'm getting pretty lazy about doing that anymore.  Either I forget, or I don't think about blogging until the food is done and all gone.  So yay!  photos.

Here's what I did

2 -3 lbs boneless skinless chicken breasts and thighs cut into bite sized pieces
1 medium red onion diced
about 3T of coconut oil
6oz can of tomato paste
1 can of coconut milk---I used full fat, but you could just as easy use lite and I think it would still be good.
2 cloves crushed garlic--I used my garlic press
1t -cardamom -- use a tad less of the cardamom and coriander and adjust to your taste later
1t coriander
11/2t chili powder
a bunch of baby spinach chopped up into small pieces
1t sea salt
3-4T of ghee

First I cut up the chicken and put it aside.  Cut it while it's very very cold, semi frozen and it cuts easier without the icky goo factor I hate about raw chicken.
 In a large skillet heat coconut oil over medium heat, add onions and cook until the proverbial translucent.
  turn the heat down to low, add garlic, cardamom, coriander and chili powder stir well.

Now add the tomato paste, stir.  It will be thick and that's OK.  Turn the heat back up and add the coconut milk and salt.  Use a whisk to mix together.  Bring the sauce to a simmer and add the chicken.  Bring it back to a simmer, then turn the heat to med-low, cover and simmer about 14 minutes or until that chicken is cooked all the way through.  Stir it occasionally.
   Now is when I add the spinach,  stir it all together then add the ghee to make the sauce silky and yummy.

 

    
 
I dished it up just like it was, but I'm sure it would be delicious over basmati rice.  I garnished with cilantro and it added a nice flavor.  The three of us polished it all off.

 try it! you'll like it!

Happy Eating