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Coconut Makhani Chicken

I cook around the world for my family, so here is a wonderful dish that will stretch your taste buds into

some exotic, delicious flavors. We enjoyed this dish so much, that we continue to explore all the more into these culinary delights.

Recipe: Prep: 1 hour Serves: 8

4 organic boneless chicken breasts - cut into bite size pieces

5 tbsp. organic butter

1/4 cup organic extra virgin coconut oil

1 medium organic onion - diced

4-5 cloves of organic garlic - minced

2 tsp. organic ginger - minced

2 tbsp. Garam Masala

2 tsp. organic turmeric

1 tsp. organic lemon pepper

1 /2 tsp. organic chili pepper

1 1/2 tsp. Himalayan salt

14.5 oz can organic fire-roasted crushed or diced tomatoes - blended well

10 oz. organic coconut milk

1 1/2 cups organic green onions - whites - 1/8 " slices

greens - 1/4 " slices

1 cup organic cilantro - finely chopped

Rice: 2 cups organic wild rice blend (Lundberg)

1/4 cup organic extra virgin coconut oil - melted

4 cups organic chicken stock/collagen

Tip: Make sure to rinse the rice really well. This not only cleans

it, but also keeps it from being sticky.

In a medium sauce pan with a glass lid, add 1/4 coconut oil to

the pan first and then add the rice blend and the stock.

Cook over medium high heat until this starts to boil and then turn

down to a simmer and cook until all the liquid is gone and no bubbles

can be seen - about 40 minutes. Turn off heat.

Melt butter and coconut oil in large skillet over medium high heat.

Add chicken and cook about 10 minutes, stirring often. Add in the

Garam Masala, turmeric, coriander, peppers, and salt. Stir well

and cook about 2 - 3 minutes. Then add in the garlic, ginger, and

onions and cook for about 2 minutes. Then pour in the tomatoes and

coconut milk. Stir thoroughly and cook until all is heated through.

Plate and sprinkle with green onions and cilantro. Enjoy!

Tips: The butter doesn't burn by combining it with the coconut

oil to cook the chicken in. Plus it's healthier to use the coconut oil.

You can eliminate the seasonings and just use a good curry seasoning

if you want. The flavor will be somewhat different as curry has more

seasonings in it, then what I used and it might be spicy, whereas

mine is not.

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