114 oz. canfull-fat coconut milkor 2 cups half and half
cilantro and chopped peanuts, for serving, if desired
cauliflower rice, jasmine rice or naan for serving, if desired
Ingredients to add if you are not nightshade-sensitive
1cantomato sauceor 2 Tbsp tomato paste for a lower-carb option
In a medium pan, melt two tbsp butter or ghee and cook the chicken over medium heat.
While the chicken cooks, melt another two tbsp butter in a large pan and begin to saute the onions over medium low heat.
Once onions begin to soften, add in ginger and garlic and saute for several minutes. Add in garam masala, salt, cumin and turmeric and cook for several minutes until the spices are fully incorporated. If you consume nightshades, also add in your chili powder at this time.
Once the chicken is fully cooked, add it to the pan with the onions and add in the can of coconut milk or half and half. If you consume nightshades, add in your tomato sauce or paste at this time. Stir together and allow to simmer over medium low heat for approximately 10 minutes, or until the sauce begins to thicken. Add in remaining 2 tbsp of butter and mix until melted.
Serve over rice or cauliflower rice for grain-free. Top with cilantro and chopped peanuts or almonds, if desired.