Butter Chicken. Dairy and Gluten Free.
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