3 large chicken breasts (boneless, skinless, cut into bite size pieces)
4 teaspoons cumin (ground)
1 teaspoon cinnamon
2 teaspoons black pepper
2 teaspoons cayenne pepper
pinch salt (to taste)
1 tablespoon butter (clarified)
1 tablespoon lemon juice
1 tablespoon ginger (minced, fresh)
1 clove garlic (minced)
1 small jalepeño pepper (finely chopped)
2 teaspoons paprika
8oz tomato sauce
1 1/2 cup coconut milk
1/4 cup cilantro (chopped)
Using a large bowl, combine 1/2 cup coconut milk, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken pieces. Cover and refrigerate for at least 1 hour (longer if possible).
Using a barbecue or grill pan, heat as hot as possible.
Skewer your marinaded chicken pieces and place on your lightly oiled grill to cook. Chicken should cook quickly and is done when the juices run clear.
In a saucepan over medium heat, melt the remaining butter and sauté garlic and jalepeño for 1 minute. Add paprika, remaining cumin, salt, tomato sauce and remaining coconut cream.
Once sauce begins to bubble, reduce heat to low and simmer for about 20-mintues or until sauce thickens.
Add your chicken to sauce, transfer to serving dish and garnish with cilantro.
To make this dish feel even more "Paleo Indian," try serving your chicken over a bed of Paleo Rice for that added touch.