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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.
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This has to be ‘the best’ butter chicken recipe I have ever discovered. My big family of adults and grandchildren LOVE your recipe Alison. From a New Zealand cook.