I love Indian, it is by far my favourite food and the hotter and spicier the better! I think of Indian as a pretty good choice when it comes to ‘take away’ food especially when purchased from a quality authentic Indian restaurant.
My younger children love Butter Chicken so when I am craving an indian flavour at home I have adapted this popular takeaway food into something clean, family friendly and quick and easy which is perfect for midweek meals.
First start with having your flavour base and spices ready.
Finely chop and add to a bowl;
4 cloves of garlic
1 small knob of ginger
1 small fresh tumeric root
1 chopped fresh red chilli (optional)
Add to this bowl 1 teaspoon each of;
sweet or smoked paprika
chilli powder (optional)
Give this a good mix through to ensure the onion base is covered evenly in spice.
Fry this off gently in a small amount of coconut oil.
When the onion and spices have cooked down and become translucent and moist add;
Juice of half a lemon
1 small tin or 2 tablespoons of (sugar and salt free) tomato paste
2 tablespoons of cashew butter
Stir fry this until cooked slightly and the tomato and cashew butter have matured in flavour. Be careful not to burn -add a little water if needed at this stage.
To this whilst hot and sizzling add;
1 can of pure coconut cream.
Stir this through completely and when a gentle simmer starts add 1 kg of diced chicken thigh and pop the lid on and turn to a low heat. Let the coconut curried cream cook the chicken through.. This should only take around 10 minutes.
Add chilli flakes and salt and pepper to taste.
Fresh green veg like beans and snow peas are a wonderful addition to freshen up this meal.
I like to serve on a bed of cauliflower and broccoli rice.