Butter Chicken

Butter Chicken on Cauli "Rice".

Who needs take-away when you can make this at home?!

 

 

I make this recipe in the slow cooker, 10 minutes prep time in the morning and then in the afternoon, dinner is ready!

 

 

 

 

 

 

 

Ingredients:

1.1kgs chicken thigh fillets

2 brown onions (chopped)

4 tablespoons of coconut oil

8 cloves of garlic (minced)

2 teaspoons of freshly grated ginger

2 teaspoons of ground coriander

2 teaspoons of ground cumin

2 teaspoons of ground cardamom

1/2 teaspoon of cayenne pepper

1 teaspoon of salt

2 270ml cans of Ayam coconut milk

2 140g cans of tomato paste

 

Method:

Pop the chicken thigh fillets into the slow cooker.

 

In a large frying pan heat the coconut oil, add the brown onions and cook for 2-3 minutes. Add in the garlic and ginger, stir for 1 more minute then add in the rest of the spices. Cook for a further minute or 2 then add the coconut milk and tomato paste. Bring to the boil and then pour over the chicken thigh fillets.

 

Cook on high for 4 hours or on low for 6 hours. Serve with veggies or on cauli "rice" and enjoy!

 

Notes:

This recipe serves 6; I like to make a big batch so that we can have left overs for lunch the next day; or, have it again the next night so I don't have to cook! You can always freeze a few portions for a ready made meal when you are on the go or just adjust the recipe by half if you want to make a smaller batch.