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Butter Chicken. Dairy and Gluten Free.

March 3, 2018

This recipe is so YUM!


Inspired by the team at Be Pure - I've added a couple more ingredients and altered the measurements to suit my taste. I've altered the cooking method a little too because I live in a boat so our Weber is life.



500g Chicken breasts or thighs  (measurement doesn't have to be exact) You could use kumara or pumpkin to make a delicious vegetarian option, just cube and roast. 

400ml coconut cream

170g tomato paste (or thereabouts) 

1Tbsp ground cumin

1Tbsp ground coriander

1Tbsp garam masala 

1tsp chilli powder (optional)

2 courgette cubed into small pieces 

1 onion finely diced

Salt and pepper

A bunch of fresh coriander 



Season and brown the chicken in either a pan or on the BBQ before cutting into strips. I like the flavour the BBQ adds to the curry so I think I'll always BBQ it, even when we one day have conventional cooking facilities. Set chicken aside

Cook the onion until translucent in some coconut oil

Add the courgette and brown

Add the spices and fry until fragrant 

Add the tomato paste and stir until mixed in (it sort of doesn't mix too well until the coconut cream is added)

Pour in the coconut cream, stir, allow to simmer for 5 minutes 

Add the chicken strips and simmer until chicken cooked through

Season with salt and pepper

Chop the coriander and stir through, leaving some to garnish the curry 

Serve hot with cauliflower rice (cauli chopped finely or put in the food processor until it resembles rice, stir fry for 5 mins to cook through















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© 2017 Summer O'Brien Integrative Health

235 Main Road Tairua

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photos done lovingly by @hellygolightly