It doesn’t matter who I cook this up for, this recipe has always been a winner. Adults and kids alike have all loved this dish and it’s so simple to make. It’s quite versatile, you can use any vegetables you like and it will still taste great. The last time I made this dish I added 3 eggplants and 2 carrots.
Ingredients
- 1 large onion diced
- 4 garlic cloves crushed
- 1.5 teaspoon ground cardamom
- 1.5 teaspoon ground coriander
- 1.5 teaspoon ground ginger
- 1.5 teaspoon ground cumin
- 1 teaspoon paprika
- 2 pinch cayenne pepper
- 2 teaspoon ground turmeric
- 1 tub (140g) tomato paste
- 2 tablespoons lemon juice
- 400mls (1 can) coconut cream
- 700g chicken fillets cut into bite-sized pieces
- Vegetables of your choice
- Salt to taste (2 teaspoons)
- Rice to serve
I cook the rice using the absorption method, with one can of coconut milk and the rest water.
Instructions
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Turn the heat up to medium and add your vegetables. Cook for a few minutes, then add the salt, lemon juice, coconut cream and mix well. Bring the sauce to a simmer, add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
adapted from Pete Evans recipe for Butter Chicken
