Tomato Curry Chicken

This recipe is adapted from Sarah Fragoso’s “Better Butter Chicken” in the Everyday Paleo cookbook.

  • 2.5 lbs  chicken breast tenderloins, chopped into bite-sized pieces
  • 1 tbs coconut oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp. cardamom powder
  • 1/2 tsp. coriander powder
  • 1 tsp. chili powder
  • 1 tbs curry powder
  • 1 tbs red chili flakes
  • 6 oz. tomato paste
  • 1 cup coconut milk
  • 1/4 cup almond slices
  • 1/2 cup raisins
  • 1 lb red or rainbow chard, chopped and steamed


Saute the onion in the oil until translucent. Turn the heat down to low and add the spices to the pan. Stir in the tomato paste, then add the coconut milk. Turn the heat back up to medium/high. Add the chicken, raisins, and almonds, and cook on low for at least 15 minutes, or up to an hour. Serve over the steamed chard.

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