Gluten Free SunButter Chicken

Start to Finish: 45 Minutes

Servings: 6 Servings



1 tablespoon olive oil

6 boneless skinless chicken thighs, cut into bite-sized pieces

2 garlic cloves, minced

2 red chilies, thinly sliced

1 tablespoon grated fresh ginger

1-1/2 teaspoons kosher or fine sea salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon pepper

¼ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon fresh nutmeg

1/2 cup SunButter, any smooth variety

1 (14-ounce) can coconut milk

1 (15-ounce) can diced fire roasted tomatoes, drained
1/2 cup cilantro

Cooked rice, for serving, if desired

Garnish with sesame seeds or sunflower seeds if desired



Heat the oil over medium-high heat in a large skillet. Add the chicken and brown on all sides. Remove the chicken from the skillet and add the garlic, chilies, ginger, and spices. Cook, stirring, for 1 minute.


Add the SunButter, coconut milk, and tomatoes. Bring to a simmer and stir until the SunButter is fully incorporated. Add the chicken back to the pan and simmer, uncovered, for 20 to 30 minutes or until the sauce thickens and the chicken is cooked through. Stir in the cilantro and serve over rice, if desired.

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