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  • Main meal

Butter chicken

A family favourite to impress.

Dairy free DF
Egg free EF
Fish & shellfish free FS
Nut free NF

Ingredients

Serves 6 people
  • Chicken breast, cut into chunks – 500 grams
  • Diced vegetables (i.e. carrot, cauliflower, spinach OR frozen mixed vegetables) – 1 cup
  • Olive oil – 1/2 tablespoon
  • Brown onion, diced – 1/2
  • Garlic, crushed – 1/2 teaspoon
  • Ginger, grated – 1/2 teaspoon
  • Garam masala – 1/2 teaspoon
  • Cumin, ground – 1/2 teaspoon
  • Paprika, sweet – 1/2 teaspoon
  • Turmeric – 1/2 teaspoon
  • Chicken stock powder, salt reduced – 1/2 teaspoon
  • Passata – 400ml jar
  • Coconut milk, reduced fat – 270ml can
  • Basmati rice – to serve

Method
  1. Heat oil in a large saucepan and cook chicken for 5 minutes.
  2. Add onions and 2 cups of vegetables and cook until softened.
  3. Reduce the heat, then stir in garlic, ginger, garam masala, cumin, paprika, turmeric and stock. Cook for 1 minute or until aromatic.
  4. Add tomatoes, cover and simmer for 10 minutes. Stir in coconut milk and simmer until heated through.
  5. Spoon chicken and sauce over Basmati rice to serve.

Recipe tips

  • Vegetables can be substituted seasonally.
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