We have nicknamed this dish butter chicken in our household as the consistency of the sauce reminds us of it. It is by no means a traditional butter chicken dish as we can't eat nuts and don't eat dairy in our house - just a little disclaimer so you don't have different expectations of this dish, haha.
Poppy cooks...
- Cook
2 cups of basmati rice and set aside. - Saute
onion, diced in
coconut oil. - Add
4 garlic cloves, minced and
2 teaspoons ginger, grated. - Add
2 teaspoons garam masala,
2 teaspoons ground cumin and
1 teaspoon ground turmeric, stirring until fragrant. - Add
400ml coconut cream and
8 tablespoons tomato paste and bring to the boil. - Add
500g chicken tenderloins, diced until cooked, stirring occasionally. - Add
broccoli, cut into florets and
1 cup corn kernels. - Add
1 teaspoon cornflour and incorporate. - Season with
2 teaspoons celtic sea salt and cracked black pepper.
As a summer version, omit the broccoli and corn but make a side salad of shredded cabbage, mango, cucumber and coriander. If you have young kids or toddlers, you can also omit the celtic sea salt and it still tastes amazing!
