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Butter Chicken with Turmeric - Dairy Free

 

Preparation Time
15 - 20 minutes

Cooking Time
45 minutes

Serves
Makes 4 meals

Allergy Information
Gluten Free, Wheat Free, Dairy Free


Ingredients

  • 2 tbsp. Lucy Bee Coconut Oil
  • 1 small onion, chopped finely
  • 2 peppers, thinly sliced
  • 5 garlic cloves, chopped
  • 6 boneless chicken thighs (500g)
  • 1 ½ tbsp. garam masala
  • 1 ½ tbsp. ground cumin
  • 1 ½ tsp. chili powder
  • 1 ½ tbsp. Lucy Bee Turmeric Powder
  • 1 ½ tbsp. ground ginger
  • 1 x 400g tin tomatoes
  • 80g Lucy Bee Creamed Coconut
  • 340ml Water
  • TO SERVE: 4 servings of brown rice, cooked

Method

  1. Melt 1 tbsp. Lucy Bee Coconut Oil in a large frying pan, add the onion and peppers and sauté for a few minutes until slightly softened before adding the garlic and gently fry until cooked. Remove from the pan and set aside.
  2. Add another tbsp. Lucy Bee Coconut Oil to the pan, along with the chicken thighs and cook on a high heat for approximately 4 – 6 minutes. Remove from the pan and set aside.
  3. Add the spices to the pan and cook gently for a couple of minutes before adding the chicken, the onion mixture and tomatoes plus Lucy Bee Creamed Coconut and water. Cover and simmer for 25 minutes then remove the lid and cook for a further 10 minutes or until the sauce has thickened and reduced.
  4. Add the spices to the pan and cook gently for a couple of minutes before adding the chicken, the onion mixture and tomatoes plus Lucy Bee Creamed Coconut and water. Cover and simmer for 25 minutes then remove the lid and cook for a further 10 minutes or until the sauce has thickened and reduced.
  5. Divide into four and serve with brown rice.

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