4 Tbsp(s)
2 tsp(s)
24 ounce(s)
13 1/2 ounce(s)
2 ounce(s)
8 Tbsp(s)
1 medium
4 clove(s)
1 tsp
1 tsp ground
1 tsp
1/2 tsp(s)
1/8 tsp(s)
1 tsp
1/4 tsp(s) ground
1 Tbsp
1 whole stick
4 Tbsp(s)
2 tsp(s)
378 g
56 g
336 g
110 g
12 g
2 g
10 g
1 g
1.05 g
0.25 g
6 g
0.5 g
4 g
2 g
Add half the ghee to a deep, wide skillet on medium heat. Swirl to coat and add onions and salt. Turn heat down to medium-low and allow onions to caramelize for 10 minutes, stirring occasionally.
Meanwhile, toss the chicken with lemon juice and set aside.
In a small bowl, mix the sea salt and spices and set aside.
Once the onions are brown, add remaining ghee along with the garlic and mixed spices and stir well. Turn heat to medium and add the chicken. Allow chicken to brown slightly; then flip.
Add tomato paste, coconut cream and coconut milk and cinnamon stick and stir to combine. Turn heat down and allow chicken to simmer for 10-15 minutes.
Serve.
0 Servings Fruits / 0.7 Servings Vegetables
View Calorie Breakdown
Calories: 522.3
Omega-6 / Omega-3 ratio: 4 : 1
Your Body is Unique… Your Diet Should be Too!
Discover Why in Our Free Guide!
Planner
Email
Print
Save
Share
Planner
Email
Print
Save
Share
