One thing Covid gave me was the yearning to spend more time in the kitchen. It’s no secret I had lost my cooking mojo for a few years, because Mumming will do that to you! Lately I have been cooking up a storm a when I posted this pic of my Butter Chicken on social media you allll wanted the recipe, so here it is!
600g chicken thigh cubed
1 cubed brown onion
1/4 cauliflower broken up into small pieces
1 cubed capsicum
2 cubed potato
1 cubed sweet potato
1 tin of diced tomatoes
¼ cup stock or water
½ cup coconut cream
1 bunch washed coriander
Now you could bash up and fry off a mix of cardamom, cinnamon, clove, pepper, ginger, turmeric, chilli, cumin, coriander and garlic ORRRR you could buy a packet of ‘Love My Earth’ organic curry mix powder already done for you. Ten serves in one packet, certified organic, vegan friendly, Aussie owned and perfect for those who don’t keep a drawer of spices at the ready.
Heat 2 tablespoons of oil in a frypan (I use ghee) and add 2 tablespoons of spice mix. Fry off until fragrant.
Add chicken thighs and onion and brown lightly.
Chuck in all other vegetables and a tin of diced tomatoes plus water or stock and bring to the boil.
Bung on a lid and simmer gently until root vegetables are tender.
Stir in half a cup of coconut cream and top with a bunch of chopped coriander to serve. Serve with basmati rice/quinoa, papadums or Naan bread.
Butter chicken is so easy you can actually make it quicker than it takes to order in, and you know exactly what’s in it!
Best bit is the leftovers are better the next day!