Butter Chicken (Dairy Free)

Active time: 10min Total time: 35min Servings: 4 Recipe from: Pete Evans Family Cooking

Image thanks to Pete Evans

Why?

• Filled with spices and nutrients that are anit-inflammatory

• Antioxidant Power - helps reduce threat of chronic disease

• Heart health support

• Good source of lean protein

• A fabulous dairy free alternative to this favourite India dish

Ingredients:

• 120 ml coconut oil

• 1 large onion, diced

• 4 cloves garlic, crushed

• 2 teaspoons garam masala

• 1 teaspoon ground cardamom

• 1 teaspoon ground ginger

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1 teaspoon ground turmeric

• 3 tablespoons tomato paste

• 1 teaspoon sea salt

• 2 tablespoons lemon juice

• 400 ml coconut cream

• 700g chicken thigh fillets, cut into bite-sized pieces

• 1 handful cilantro

How to prepare

1. Heat 4 Tablespoons of the coconut oil in a large saucepan over medium heat

2. Add the onion and sautee for 3 mins

3. Turn heat down to low and stir in the garlic and spices

4. Add the tomato paste and cook for 1 min

5. Add the salt, lemon juice, coconut cream and the remainder of coconut oil

6. Turn up heat to medium and bring the sauce to simmer

7. Add the chicken and stir until well coated with the sauce

8. Cover the pan with a lid and cook, 20-25mins or until chicken is cooked through

9. Garnish with coriander

Goes well with: Cauliflower rice. You can also make this vegetarian by swapping out the chicken to tofu and add some vegetables!

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