Prep Time: 5 minutes
Cook Time: 25 minutes
(Make extra for meal planning preparation!)
4 tbsp ghee (or coconut oil)
1 large onion, diced
2 garlic cloves, crushed
2 tsp garam masala
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 tsp garlic powde
1 tsp smoked paprika
3 tbsp tomato paste
1 tsp sea salt
2 tbsp lemon juice
1 x 400 ml can coconut milk, full fat
6 chicken thighs-deboned, skinned
2 heads bok choy, cleaned and chopped
2-4 handfuls spinach, chopped
Melt ghee in a large saucepan over medium heat. Add onions and garlic and cook until translucent.
Meanwhile, add chicken pieces to a plastic bag. Combine the spices in a small bowl.
Pour half of the spice blend into the chicken bag and coat the proteins.
Add the chicken to the pan and sear until the outsides are cooked and slightly crispy.
Add tomato paste, coconut milk, lemon juice, and the rest of the spices to the pan, covering the chicken.
Reduce heat to low, cover and simmer for 22 minutes.
Add the chopped bok choy and spinach to the pan and still in. Cover for remaining minutes.
Remove from pan and serve with paleo bread, crackers, or cauliflower rice.