Basic Butter Chick

Butter chicken is one of my favourite takeaway meals but is often really high in fat and sugar and lacking vegetables. Hopefully, you enjoy my veggie packed version that is just as creamy and delicious. Choosing brown rice over white adds more fibre, vitamins and minerals so it is definitely worth making the swap. Just remember to get it on to boil straight away as it does take a little longer to cook. Serve alongside plenty of greens, broccoli and green beans both work well. Let me know how it goes…

Ingredients (serves 4-6)

500g lean chicken breast or thighs, sliced
2 heaped tsp garam masala
2 tsp cumin
2 tsp smoked paprika
1 tsp curry powder
2 tbsp olive oil
2 tsp fresh grated ginger
2 cloves garlic, crushed
1 onion, finely diced
1/2 long red chilli, deseeded and finely chopped (or 1 tsp chilli flakes – I like mine quite spicy)
1 medium sized kumara, cut into small 1cm cubes or grated
2 carrots, diced or grated
2 tbsp tomato paste
1 can chopped tomatoes
2/3 cup coconut cream (you can freeze the rest of the coconut cream for later or use it to make bircher muesli). If using light coconut cream, you will need 1 cup.
1/2 cup water
1 tbsp brown sugar
1 can of chickpeas, drained (optional) – this makes it go further so you can feed more mouths or save some for lunch the next day
Brown rice (approx. 1 cup dry rice will feed 4 people)
1 head of broccoli, cut into florets
Natural yoghurt to serve

Step 1
Boil the jug and cook the rice following instructions on the pack. Combine the chicken, spices, garlic, ginger and chilli in a bowl. Heat oil in a large frying pan on a medium/high heat. Add onion and chicken. Cook for about 8-10 minutes until the chicken is starting to brown (it doesn’t have to be cooked right through yet). Add a dash of water if it starts to stick to the pan.

Step 2
Add the kumara, carrot, tomato paste, tomatoes, chickpeas (optional), coconut cream, water and brown sugar. Stir and simmer for 10-12 minutes until the sauce is reduced and chicken is cooked through. Season with salt and pepper. Add more water if the sauce gets too thick. Meanwhile, heat a dash of olive oil in a medium-sized pan and fry the broccoli for 4-5 minutes with some salt and pepper.

Step 3
Serve chicken on top of the brown rice with plenty of broccoli and a good dollop of yoghurt 🙂


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