The Best Butter Chicken

August 06, 2018 at 8:46 AM

There is something about butter chicken that's just so comforting and satisfying. This is a healthy version which doesn't contain any added sugar and has a good balance of healthy fats, carbohydrates and protein. For those of you who are watching carbs, simply swap normal rice for cauliflower rice. 

The butter chicken spice mix in this is easily found in the cooking isle of the supermarket amongst all the other spices. I know it's cheating a little but hey, I'm all for convenience so I hope you don't mind! 

After a lot of trial and error, I am finally proud to share this recipe with you. It is seriously divine. Enjoy! 

Recipe (serves 4 - 6) 

Ingredients

 800ml Coconut Cream

 8 Tbsp butter

 1200g Chicken (thighs or breast)

 2 Large onion

 4 Grated Carrots

 8 Cloves garlic

 Greens (Steamed broccoli or green beans on the side)

 2 cups Brown rice or cauliflower rice

 8 Tbsp Empire Butter Chicken Curry Powder

 2 pack Tomato Paste (Leggos)

 2 cups chicken stock  


 Directions

  1. Chop onions and garlic cloves, and grate carrots. Set aside.

  2. Slice chicken into 1cm pieces and set aside.

  3. Blitz cauliflower to make cauliflower rice, and set aside to pan fry at the end. Be careful not to blitz to finely, or the rice will be mushy to cook. OR add one cup of rice, and 1 cup of water to a saucepan and turn on the heat (rice will take 15-20mins to cook).

  4. In a large wok or fry pan, heat butter on a medium to high heat. Add the onion, garlic, carrot and spice mix. Sautee for 4 mins. Add chicken and toss through for 5mins, before adding in the rest of the ingredients (tomato paste, coconut cream, and chicken stock.

  5. Bring to the boil, and cook for around 20mins, stirring occasionally. (Whilst curry is cooking, prepare the greens by adding them to a bowl with a 1/2 cup of water, and microwaving for 3-4mins).

  6. If using cauliflower rice, heat 1tbs of healthy fat in a pan, and cook cauliflower rice for 5mins until slightly browned and soft.

Serve curry with cauliflower rice OR brown rice, and a side of greens. 

 

Enjoy! 

Whether your goal is weight balance, muscle building, or hormonal balance, this recipe can be easily adapted to suit your own nutritional requirements (see modifications below). And for those of you who are simply learning to love your food again - well, this is recipe is a must! :)

Modifications: 

Vegetarian Option: Swap chicken for 2 cans of chicken peas 

Lower fat option: Leave out the butter and use coconut oil, and/or opt for a light coconut cream 

Lower carb option: Cauliflower rice instead of brown rice

butter_chicken_feature-1466618226135.jpg

 

 

 

 

 

 

 

Kimberley Bell

Kimberley is a qualified nutritionist holding a Bachelor of Science in Human Nutrition and Exercise Sports Science from Massey University. She has developed a passion for whole food nutrition and uses a combination of evidence-based nutritional science and her own clinical and personal experience to offer solutions and guidance for a wide range of health goals.

To find out more about a nutrition assessment with Kimberley click here or to book click here. 



Category: Recipes