1 lb boneless, skinless
chicken breast
salt, to taste
pepper, to taste
1 tsp chili powder
1 tsp turmeric
3 tbsp butter, divided
¾ cups yellow onion, diced
1 ½ tsp garam masala
½ tsp cumin
½ tsp cayenne pepper
½ tbsp ginger, grated
1 ½ cloves garlic, minced
¾ cups tomato sauce
½ cup water
½ cup heavy cream
rice, for serving
fresh parsley or mint, for
garnish
easy
butter chicken
Directions:
In a large bowl, season the chicken breast with salt, pepper, chili powder, and the
teaspoon of turmeric. Let sit for 15 minutes to marinate. Melt 1 ½ tablespoons of
butter in the Mini Skillet over Medium heat. Brown the chicken, then remove from
the skillet.
Melt another 1 ½ tablespoons of butter in the skillet, then add the onion, garam
masala, the cumin, ginger, garlic, cayenne, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer. Add the water and cream and return
to a simmer. Return the chicken to the skillet, cover, and simmer for another 10-15
minutes. Serve the chicken over rice and garnish with parsley or mint.
Makes 2 servings
1 cup cauliflower florets
½ sliced red onion
coarse salt
1 tbsp minced ginger
1 cup broccoli florets
¼ diced (stemmed &
seeded) red bell pepper
2 tbsp coconut oil
2 garlic cloves, minced
1/
8
cup chicken broth
½ sliced red chile
½ large carrot, julienned
juice from ¼ lemon
1 tbsp fresh cilantro
Cauliflower “Rice”
stir fry
Directions:
Pulse cauliflower florets in a food processor until finely chopped. Heat ½
tablespoon coconut oil in your Mini Skillet over medium heat. Add half your
sliced red onion and half the minced garlic and cook, stirring, until tender,
about 6 minutes. Add cauliflower and season with coarse salt. Stir in broth and
lower the heat to steam, covered, until broth has evaporated and cauliflower is
tender, about 6 minutes. Transfer to a bowl and cover.
Wipe skillet and heat ½ tablespoon coconut oil over medium-high heat. Add
the other half of the sliced red onion and cook, stirring, until tender, about 5
minutes. Add other half of the garlic, plus the ginger and chile, and cook 1
minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until
tender, about 5 minutes. Season with salt. Remove from heat and add lemon
juice. Top with fresh cilantro.
Makes 1-2 servings
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∙ 19 ∙
Ingredients:
Ingredients:
