COCO'S BUTTER CHICKEN

We love this dairy-free butter chicken recipes. Super quick- super delicious.

We also do a vegan-friendly raita with cashews, cucumber mint and lime instead of dairy.

INGREDIENTS:

• 2 tablespoons coconut oil
• 1 kilo chicken thigh diced
• 2 onions, finely chopped
• 3 tablespoons chopped ginger
• 6 garlic cloves, crushed
• 1 can of organic crushed or diced tomatoes
• 1/4 cup cream, yoghurt, or coconut milk (we use coconut for dairy-free).
• 2 tablespoons almond butter or organic butter
• 1-2 tablespoons brown sugar, to taste (use coconut sugar, for paleo)
• Sea salt, to taste

THE SPICES:

• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ to 1 teaspoon chilli powder
• Seeds from 4 cardamom pods

METHOD:

Read full method instructions before you begin:

Heat 1 tablespoon of the oil in a medium-sized frying pan over medium-high heat. Add the chicken and cook, stirring frequently, until they are cooked through and no longer pink, about 12-15 minutes. Remove them from the pan. Using the same pan begin preparing the sauce. Add the remaining tablespoon of oil over medium heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.

While the onions are cooking, place all the spices together in a small bowl. Add the spices to the pan with the onions. Let the spices cook for about one minute, or until they are quite fragrant. Add the tomatoes to the pan and scrape up any stuck-on brown bits. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15 minutes.

Carefully add the sauce to your blender and blend on high until it is very smooth. Add the sauce back to the pan and stir in the cream, yoghurt, or coconut milk, the almond butter, and the brown sugar. Season to taste with sea salt.

Serve with a side of rice or cauliflower rice.