Butter Chicken

There is nothing better than homemade Butter Chicken.  My tip with this is to double up when making the spice mix and keep a jar handy in the cupboard for next time.  I’ve been know to rub that spice mix on a whole chicken as well for something different (but yummy).

Ingredients:

• 1kg Free Range Chicken Breast or Thighs
• 1 batch Homemade Butter Chicken Spice Mix
• 1 brown onion, diced
• 4 garlic cloves, minced
•  3 tbsp coconut oil
• 400g can coconut cream
• 3 tbps fresh lemon juice
• 200g tomato paste
• 2 tsp sea salt
• 1 red capsicum, diced
• 1/2 cauliflower, roughly chopped
• 200g green beans, halved
• 1 zucchini, sliced

Method:

• Using a large heavy based saucepan, heat coconut oil on medium and fry onion and garlic until soft and fragrant.
• Add chicken and fry until it starts to change colour.  Move chicken to side of pot and add in spice mix.  Fry for 1-2 minutes to release flavours.
• Add coconut cream, tomato paste, lemon juice and salt and stir thoroughly.  Cover and bring to boil then reduce heat to low.
• Add vegetables and simmer for 10 minutes until chicken and vegetables are tender.
• Serve with rice and roti bread.

You don’t traditionally have vegetables in your butter chicken but this is such a family favourite the kids will eat the vegies without complaint.