"Better Butter Chicken"

This recipe comes from "Everyday Paleo". I had this printed out but something has started to eat at the copy. The only thing I could think to do was this!

Better Butter Chicken

Prep time: 20 min
Cook time: 25 min
Serves: 5-6

2 1/2 lb boneless, skinless chicken thigh (1.134kg)
3 tablespoons of coconut oil
1 red onion, diced
2 garlic cloves, minced
1/2 tsp cardamon powder
1/2 tsp coriander powder
1 tsp fenugreek powder (I have never put this in!)
1 tsp chili powder (I use 1/2 that because the kids don't like it hot)
1 6-ounce can of tomato paste (170g)
1/2 can coconut milk
1 tsp sea salt
4 tablespoons ghee
1 lb red chard (silverbeet), chopped with stems removed. (I never served it with chard, but have with cauliflower mash - yum!)

Directions:
1. Cut the chicken though into bite-sized pieces and set aside
2. In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent
3. Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek and chili powder and stir well to make a paste.
4. Add the tomato paste to the onions and spices and stir - this mixture will be very thick.
5. Turn the heat back up to medium and add the coconut milk and salt. Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce.
6. Bring the sauce to a simmer and add the chicken. Stir well, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through. Stir occasionally through the cooking process.
7. After the chicken is cooked, add the ghee and mix into the sauce until melted. Serve the chicken over steamed red chard.