Healthy Butter Chicken

Back to Your Dashboard | Video Training Library | Recipe Hub | Resources

“Tastes just like Indian take-out, but without the next-day regret.”

Servings: 8

INGREDIENTS

• 1.5 Tbs Coconut Oil (I like this one by Blue Coconut)

• 4 Tsp Garam Masala

• 1 Tsp Ground Ginger

• 1/2 Tsp Chilli Powder

• 1 Tsp Curry Powder

• 1 Small Onion Diced

• 1.5 Tsp Salt

• 1.5 Tsp Ground Black Pepper

• 400 ml Coconut Milk

• 170 g Tomato Paste

• 2.5 Tbs Gluten Free Flour

• 1 Kg Chicken Breast - chopped into small chunks

• 900 g Cooked Jasmine Rice (or cauliflower rice for a low-carb alternative)

METHOD

1. In a large pan over medium-high heat, heat the coconut oil

2. Add the onions to the pan and saute for approximately 4-minutes

3. While this is cooking mix 2 Tsp of the garam masala, plus the ground ginger, chilli powder and curry powder together

4. Sprinkle this over the onions and cook for a further 30 seconds

5. Stir in the coconut milk, tomato paste, and whole wheat flour, stirring for approximately 15 seconds to ensure everything is mixed together

6. Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken

7. Add the chicken, covering it with the sauce, then add the remaining Garam Masala and salt and pepper

8. Bring the mixture to boil one more time, then reduce to a medium heat for approximately 10 minutes (until the chicken has cooked)

9. Reduce the heat to simmer when the chicken has cooked, and allow it to sit in the sauce for 10 more minutes (this allows the flavours to soak into the chicken)

10. Garnish with coriander or parsley and serve with rice or cauliflower rice

NUTRITIONAL INFO

Calories: 477
Fat: 12 g
Carbs: 45 g
Protein: 42 g