COCONUT BUTTER CHICKEN
GF, DF
So much better than the jars from the supermarket, so easy to make and with no preservatives! This recipe is medium heat so don't add chilli powder if you prefer mild, or add double the chilli if you prefer hot! You can use any lean protein - prawns, chicken thighs or tenderloins, tofu, pork - or just vegetables. Delicious served with cauliflower rice and steamed greens.
Ingredients:
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 tsp crushed fresh ginger
600g (1.3lb) boneless, skinless chicken breast, cut into bite-size pieces
140g tomato paste
1 x 400ml tin coconut milk
1 tsp salt
Spices
1 tbsp paprika
1 tbsp garam masala
1 tbsp ground cumin
1 tsp ground coriander
1/4 tsp chilli powder (or to taste)
Method:
Heat a large non-stick frying pan or pot over a medium heat.
Add the oil, onion, garlic and ginger and cook for 2-3 minutes.
Add the chicken and spices and cook for a further 3 minutes.
Add the tomato paste, coconut milk and salt and cook for an additional 3 minutes.
Turn the heat down and gently simmer for 10 minutes, stirring occasionally.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
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Find this recipe on page 78 of The World's Easiest Recipes Volume 4 Healthy Options.
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