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.