This is a very quick and easy dinner that shall please even the fussiest of kids. It’s a spin on an old take-away favorite of mine, the Indian Butter Chicken. Even thought it tasted delicious, unfortunately this dish never agreed with me; being made with cream, sugar and inflammatory hydrogenated oil.
This is a great alternative for those families who are dairy free or are seeking a healthier alternative. It can also be made using tempeh or chickpeas too.Jump to Recipe
Healthy Butter Chicken
- Large saucepan with lid
- 1 onion
- 3 garlic cloves
- 700g organic chicken winglets or diced thighs
- 1 tin coconut cream
- 2 tbsp bone broth concentrate optional
- 3/4 cup tomato passata
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 2 tbsp paprika
- 1 tbsp onion flakes
- 2 tsp Himalayan or celtic rock salt
- 2 cups your favorite chopped vegetables bok choy, chinese greens, carrot, shitake mushrooms, carrot
- 1 handful chopped cashews
- 1/2 handful chopped coriander
- 2 tbsp olive oil
- Finely dice the onion and garlic.
- Heat your large saucepan. Add the olive oil and lightly fry the onion and garlic.
- Remove the onion and garlic from the saucepan. Then add the chicken and brown on medium heat.
- Add in all of the spices (ginger, coriander, paprika, onion flakes and cinnamon) and mix through.
- Add the onion and garlic back in, as well as the bone broth, tomato passata and coconut cream.
- Stir, place the lid on and simmer on low for approximately 10 minutes.
- Remove the lid, add your chopped vegetables and simmer for approximately another 10 minutes stirring occasionally. Cook until all the vegetables and chicken are cooked through.
- Season with salt to taste.
- Serve on a bed of rice. Garnish with chopped coriander and cashews