MYO Butter Chicken
servings: 6-8 main meals // prep: 10 minutes & cook: 30+
- 2 tbsp sunflower oil or butter (depending if dairy free or not!)
- 1 brown onion, diced
- 4 tbsp sunflower oil (for paste)
- 3 garlic cloves, sliced
- 1 tbsp fresh ginger, grated
- 1 tbsp fresh turmeric, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tbsp apple cider vinegar
- 100g canned diced tomato/tomato paste (or dice your own)
- 1/4 cup almond meal
- 800g chicken thighs, diced
- 1 can (470mls) coconut cream
- 1/4 cup coconut yoghurt or greek yoghurt
- sprinkle sea salt
OPTIONAL - I also add lots of diced up veggies to our curry in the last 5 minutes that I add the coconut yoghurt in for.
With this recipe you can either blend up the paste before starting or just add it all to the dish I find the flavour is enhanced when the garlic, turmeric and ginger are blended up - totally up to you and how many dishes you want to dirty. Works well blending in a nutribullet.
- Blend 4 tbsp oil, ginger, turmeric, garlic, garam masala, paprika, chilli powder, cumin, apple cider vinegar and tomatoes until well combined.
- Heat crock pot on a low heat stove with remaining 2tbsp oil, add onion and sauté until translucent and soft. Add diced chicken and cook either side for a minute.
- Add in all remaining ingredients (except coconut yoghurt) and stir to combine.
- Either leave on the stove to slow cook with the lid on for 30 minutes or place in the oven on a low heat - 150'C for 30 minutes or 120'C for over an hour.
- In the last 5 minutes or so of cooking I mix through the yoghurt and add whatever vegetables into the dish finely diced/sliced.
- Serve with brown/basmati rice, cauliflower rice or cook up my turmeric rice recipe!
Note: if you want to buy your own curry paste because you CBF making it I recommend Zest or Pandaroo brands - no crappy additives, preservatives or flavourings etc.
Want to make Massaman curry? Recipe coming next week and a Tamarind Seafood Curry recipe not to far away either.