Friday, 12 August 2011

Butter Chicken

I was dying to have some kind of curry for a change from the usual.



1 can coconut milk
1 red onion diced
3 tbsp coconut oil
6 boneless chicken thighs or 3 x skinless breasts cut into bite sized pieces.
½ tbsp crushed garlic
4 tbsp Kerrygold Butter (clarified) 
1 tsp sea salt
3 tbsp of medium curry powder (good quality, no added preservatives) 
3 tbsp tomato paste
Melt coconut oil in a pan.
Add chicken and brown. Remove from the pan.
Add garlic and onion and cook until onion is softened.
Add any other vegetable you may like now if desired.
Return chicken to pan and add the coconut milk and tomato paste.
Bring to a simmer and cover for about 15 minutes or until the chicken is cooked through.
Add butter and cook out for 2-3 minutes and serve! 
This was AMAZING! If you are an Indian fan I really recommend it.

I also added peppers and mushrooms at the same point as the chicken just because I had some to use up!

I served with cauliflower "rice" which can be made very easily by steaming cauliflower for 10 mins and then mashing with a potato masher to "rice" consistency.



2 comments:

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  2. How do you make this? In the oven? On the stove? Details!!! :) Sounds yummie!

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