Jeeeerlike Paleo Butter Chicken

4 tablespoons of coconut oil (or ghee if you use dairy) 1 large brown onion, diced 4 garlic cloves, crushed 2 teaspoons garam masala 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon cumin ½ teaspoon paprika 2 pinches cayenne pepper (optional) 1 teaspoon ground tumeric 1 teaspoon sea salt 2 tablespoons lemon juice 2 ½ tablespoons tomato paste ¼ cup chicken stock 310 ml (1 1/4 cups) coconut milk 700 g chicken thigh fillets, cut into bite-sized pieces coriander leaves, to serve Cauliflower Rice to serve

Heat 4 tablespoons of coconut oil in a large saucepan over medium – high heat. Add the onion and sauté for 3 – 4 minutes or until translucent. Turn the heat down to medium and stir in the garlic, and spices. Mix well and sauté until fragrant, about 2 minutes. Add the salt and tomatoes paste, cook for a further 1 minutes then add then lemon juice, chicken stock, coconut milk and the remainder of the ghee and mix well. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20 minutes, or until the chicken is cooked through. Garnish with the coriander and serve with the cauliflower rice.

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