- 2 ½ lbs boneless, skinless chicken thighs
- 2 Tbsp coconut oil
- 1 red onion, diced
- 4 garlic cloves, minced
- ½ tsp cardamom powder
- ½ tsp coriander
- 1 tsp fenugreek powder
- 1t chili powder
- 1 (6-oz) can tomato paste
- ½ can coconut milk
- 1 tsp sea salt
- 4 Tbsp butter
- 1 lb. red chard, chopped and stemmed
Cut chicken into bite-sized pieces. In a large skillet, heat coconut oil over medium heat, add onion and sauté. Turn heat to low, add garlic, cardamom, coriander, fenugreek, and chili powder and stir into paste. Turn heat back to medium and add tomato paste, coconut milk, and salt, and whisk. Bring the sauce to a simmer and add chicken. Stir well, cover, and cook on medium-low for 15 minutes, stirring occasionally. Stir butter into sauce until melted and serve over chard.
