Brooke McKitterick Recipe Competition Entry
This is my Butter Chicken based on a Pete Evans recipe.
Compliant for all WLC levels
6 tablespoons coconut oil
1 large onion, diced
4 gloves of garlic minced
Spice mix (2tsp garam masala, 1 tsp each of ground cardamon, ground coriander, ground ginger, ground cumin, turmeric, 1/2 tsp paprika) I put mine all in a zip lock bag and make up a couple at a time so they are there to make this meal quickly when needed.
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
1 x 400ml can coconut cream (I use Ayam brand)
700g chicken thigh or breast cubed
Heat 4 tablespoons of coconut oil in a large saucepan over medium heat. Add onion and saute 3 mins until translucent. Turn heat to low and add spice mix and garlic. Ad Tomato paste and cook for 1 minute. Add salt, lemon juice, coconut cream and remaining coconut oil and mix well.
Turn heat to medium and bring sauce to simmer. Add chicken and stir till well coated with sauce. Cover pan with lid and cook stirring occasionally for 20-25 minutes or until chicken is cooked through and sauce has thickened.
Serve with Cauliflower rice