Creamy and spicy Indian Butter Chicken packed with spices and creamy coconut milk. Fill up a bowl with cauliflower rice and dinner is served!
You know when you need a weekend from your weekend? That’s how I’m feeling right now. Getting ready for my cookbook release, starting my food photography business, and being a human took up all weekend. Oh, and cooking 6 new blog recipes. That happened. On top of it, I binge read The Lying Game which meant no sleep. That part was self-inflicted. Wait…. all of that was self-inflicted. Well thanks for letting me complain, anyway.
Speaking of books, I ordered Wild yesterday and I can’t wait for it to get here. When am I going to have time to read it? I don’t know. Maybe I’ll hike the Pacific Crest Trail and read it while I hike. How meta would that be? SO meta. Going on a crazy long hike like that has always been on my bucket list, and I feel like now might be the perfect time. I’ll just schedule a bunch of posts to populate while I’m gone, and then just ghost on the rest of my life. If you’re reading this, pray I haven’t turned into bear food yet.
Also speaking of books, MY COOKBOOK COMES OUT TOMORROW. Ok fine, I won’t go hike alone quite yet. I need to stay to see the look on your face when you make the Herbed Kale Shakshuka from the egg chapter. You will swoon. Check back here tomorrow for the link to buy it!! In the meantime, have some 20 minute paleo butter chicken. This is my go-to when I’m hungry and have zero time. It’s so comforting and flavorful, you’ll never guess how stupid easy it was.
20 Minute Paleo Butter Chicken Bowls
- 2 tbsp coconut oil or ghee
- 1 inch grated fresh ginger
- 2 clovse garlic minced
- 1/4 cup white onion
- 1 lb chicken breasts cut into cubes
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 cup chicken broth
- 1 cup full fat coconut milk
- 4 oz tomato paste
- 2 cups broccoli florets
- 6 cups cooked cauliflower rice for serving
Place a skillet over medium heat with coconut oil, ginger, garlic, and onion. Saute for 3 minutes, or until the onion is translucent. Add in chicken and cook, stirring occasionally, until no longer pink (about 7 minutes.) Add in garam masala, chili, cumin, turmeric, broth, coconut milk, and tomato paste. Bring the sauce to a boil and then reduce to a low simmer. Stir in broccoli and cover. Cook for 6-7 minutes, or until the broccoli is soft.
Serve over cauliflower rice and enjoy!