Better Butter Chicken

 I got this recipe from this new book that I bought called Everyday Paleo. I thought is was pretty good. I couldn't find any red chard at the store so I served it over broccoli slaw. It was good, it gave it a nice crunch. I also couldn't find the fenugreek powder, so I skipped it. I will make it again!

2½ pounds boneless, skinless chicken thighs
3 tablespoons coconut oil
 1 small red onion, diced
2 garlic cloves, minced
 ½ teaspoon cardamom powder
½ teaspoon coriander powder
1 teaspoon fenugreek powder
1 teaspoon chili powder
1 (6-ounce) can tomato paste
 ½ cup canned coconut milk
1 teaspoon sea salt or to taste
4 tablespoons grass-fed ghee or butter
1 pound red chard, diced with tough stems removed

 Cut the chicken thighs into bite-size pieces and set aside. In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent. Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek, chili powder, and salt, and stir well to make a paste. Add the tomato paste to the onions and spices and stir—this mixture will be very thick. Turn the heat back up to medium and add the coconut milk. Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce. Bring the sauce to a simmer and add the chicken. Stir well, turn the heat down to medium-low, cover, and cook for approximately 15 minutes or until the chicken is done all the way through—stir occasionally during the cooking process. While the chicken is simmering, in a separate pan melt two tablespoons of coconut oil and sauté the chard for four to five minutes, or until tender. After the chicken is cooked, add the ghee or butter and mix into the sauce until melted. Taste and add more salt if desired. Serve the chicken over the sautéed red chard.

Fragoso, Sarah (2012-06-17). Everyday Paleo (Kindle Locations 1362-1364). Victory Belt Publishing. Kindle Edition.