Butter chicken curry (paleo)

October 12, 2018
Serves: 2 or 3 Cooks In: 40 minutes


Heat the coconut oil in a large pan over a medium heat.

Add the onion and ginger and sauté for 3 minutes until soft. Turn the heat down to low and stir in the garlic and spices, cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut milk and mix well.

Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until coated with the sauce. Cover the pan with a lid and cook, stirring occasionally for 20-25 minutes, or until the chicken has cooked through and the sauce has thickened.

Garnish with the coriander and serve with cauliflower rice.


  • 4 tbs coconut oil
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 2 tsp garam masala
  • 4 cardamom pods
  • 1 index finger sized portion of ginger, peeled and sliced into thin strips, horizontally and lengthways
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp turmeric
  • 3 tbs tomato paste
  • 1 tsp salt
  • 2 tbs lemon juice
  • 400ml coconut milk
  • 700g chicken thighs, deboned and skinned
  • coriander to serve
  • cauliflower rice to serve