Butter Chicken 596x384
Butter Chicken 596x384

Butter Chicken Curry

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December 18, 2017

5.0 0

Butter chicken is a hugely popular Indian curry, yet normally contains onion, garlic and cream, making it unsuitable for those treating SIBO. This version packs a flavour punch and tastes just a good as the real thing, without causing any irritation. This dish will become a family favourite as it is easy to make, fills the house with a wonderful aroma and is delicious.

  • Prep: 6 hrs 30 mins
  • Cook: 30 mins
  • 6 hrs 30 mins

    30 mins

    7 hrs

  • Yields: 4 serves

Ingredients

Marinade

2 tsp garam masala

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1 tsp ground cardamon

1 tsp salt

1/2 tsp ground paprika

1 tsp ground cayenne pepper

1 cup coconut milk (no gums, thickeners or preservatives)

Butter Chicken

6 chicken thigh fillets (free range, organic where possible)

2 tbsp coconut oil

2 tbsp tomato paste

1/2 lemon, juiced

1/2 bunch coriander/cilantro, chopped

Cauliflower Rice

2 cups cauliflower florets

1 tbsp coconut oil

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp salt

1/4 bunch fresh coriander/cilantro, chopped

Directions

To make the marinade, mix all of the spices together in a large bowl. Stir in the coconut milk and mix until thoroughly combined. Add in the chicken pieces, and stir to cover with the marinade. Marinate for at least 6 hours, or preferably overnight.

To make the curry, remove the chicken pieces from the marinade, reserving the marinade. Heat the coconut oil in a wok or deep frying pan over a medium-high heat. In batches, brown the chicken then remove and set aside. Once all of the chicken pieces have been browned, return them to the pan with the remaining marinade. Stir in the tomato paste and lemon juice. Reduce the heat to low, and simmer for 10 minutes.

Meanwhile, make the cauliflower rice. Place the cauliflower florets in a food processor and blitz until it resembles rice. Be careful not to over process as it will turn the cauliflower into mush. Heat a wok over a high heat and melt the coconut oil. Add in the cauliflower, and stir-fry for 1 - 2 minutes. Stir in the spices and salt. Remove from the heat and stir in the chopped coriander/cilantro.

To serve, divide the cauliflower rice over four bowls and top with the butter chicken. Sprinkle with some extra chopped coriander/cilantro. You could also serve this with some steamed vegetables.

Note

If you can tolerate rice, replace the cauliflower with 2 cups of cooked basmati rice. This will make the recipe low FODMAP and suitable for Phase 1 Semi Restricted.

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One comment

Eliza says:

Absolutely delicious! Thank you so much for sharing this recipe. It’s a keeper.

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