Recipe of the week: Butter ChickenIngredients

For the Chicken & Marinade

1 kg chicken breast or boneless thigh fillets

2 tbsp. freshly squeezed lemon juice

2 garlic gloves, crushed

1 heaped tsp. of your favourite curry blend/garam masala

¼ tsp. Himalayan salt

For the Sauce

¼ cup coconut oil

1 medium – large brown onion, finely chopped

Approx. 3 large cloves of garlic, roughly chopped

1 tbsp. your favourite curry blend/garam masala

¼ tsp. cinnamon

A pinch of ground cloves

A pinch of Himalayan salt

4 medium tomatoes, diced (or 1x400g tinned tomatoes)

¾ cup coconut cream

1 tbsp. lemon juice

1 dessertspoon butter

Fresh Coriander/Parsley for garnishing

Method

Marinade first:

Cut chicken into 2cm cubes and place in a shallow dish. Add to this the remaining marinade ingredients and massage into the chicken. Set aside while you prepare the sauce or marinate in the fridge overnight.

Next for the sauce:

Heat the coconut oil on a medium/low heat in a large non-stick pan. Add onions and gently cook until they are golden, around 15 minutes. Reduce heat to low if they are starting to brown. You don’t want them crispy. Just translucent to golden. Add the garlic and cook for approx. 1 minute. Next stir in the curry blend, cinnamon, cloves and salt, and cook for 1 more minute. Chopped tomatoes are next to be added, cooking for approx. 2 minutes before adding the coconut cream and bringing to a gentle simmer.

Lastly add the chicken to the sauce, cover and gently simmer on a medium/low heat for approx. 15 minutes until cooked through. Check and ensure they are not pink inside for breasts. Final step is to stir in lemon juice and butter. Serve with brown rice and garnish with coriander/parsley.

Enjoy Shaz

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