Butter Chicken

This recipe is an absolute staple in our house.

Ingredients:

• 3 tablespoons coconut oil or ghee

• 1 onion, diced

• 4 cloves garlic, crushed

• 2 teaspoons garam masala

• 1 teaspoon ground cardamom

• 1 teaspoon ground ginger

• 1 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1-2 pinches cayenne pepper (optional)

• 1 teaspoon ground turmeric

• 3 tablespoons tomato paste

• 1 teaspoon sea salt

• 2 tablespoons lemon juice

• 270ml can coconut cream

• 1 can diced tomatoes

• 700g chicken thigh fillets, cut into chunks

• 1 medium zucchini, cut into small chunks

• 1 medium head of broccoli, cut into small chunks

• 3 cups of frozen green beans

• 1 bunch of coriander leaves, to serve

Method:

1. Heat a large skillet over medium heat, and add the cooking fat

2. Once hot, add the onion and garlic, stirring occasionally and cooking until translucent

3. Add the spices, and stir for 15 seconds until fragrant

4. Add the tomato paste and lemon juice, and stir for another 15 seconds

5. Add the chicken, stirring to coat in the mixture

6. Pour in the coconut cream and the diced tomatoes, stirring until mixture is well-combined

7. Cook the chicken for 8-10 minutes

8. Add the chopped vegetables and stir into the mixture

9. Simmer, covered for 20-25 minutes, or until chicken is cooked through and the sauce has thickened to your liking

10. Serve on top of your choice of rice (cauliflower for a low-carb option, basmati, jasmine, long grain white), with some coriander if you’re into that!

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