Butter chicken with coconut rice

Getting into the cooler weather, indian cuisine is one of my favourite tummy warmers….and the kids love it too!

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Butter chicken

1kg chicken thighs, cubed
1 onion, finely diced
4 cloves garlic, crushed
3-4cm generous “knob” of ginger, grated
50g butter
350g passata
3tsp ground cumin
3tsp ground coriander
1tsp garam masala
1tsp ground cardamom
1/2tsp cinnamon
pinch chilli to suit
1/2 cup cream/coconut cream

In a large pan, melt butter over medium heat and saute onion, garlic and ginger till fragrant. Add in spices and continue to fry for another minute until they too become fragrant. Add in chicken, turn up heat to high and fry till lightly browned. Pour passata in, mix through and turn down heat to medium-low so it sits on a nice simmer. Cook with the lid off allowing the sauce to reduce down and thicken for about half an hour till the chicken is cooked through and tender. In the last 5 minutes, add in cream and mix well (if using coconut cream only add in RIGHT at the end to stop it splitting). Season with salt to taste. Serve over steamed vegetables and coconut rice.

Coconut brown rice

1 cup brown rice
1 x 270ml coconut milk full fat
1 1/2 cups water
handful organic sultanas

In a tight lidded saucepan bring rice, coconut milk and water to the boil. Cover with lid and reduce down to low heat and cook for roughly 40minutes (don’t stir) till almost all the coconut-water has been absorbed. Turn off heat and let sit covered to continue to absorb for another 10-15minutes or so. Fluff with a fork and gently mix through sultanas.

 

Butter chicken with coconut rice
 
Author:
Cuisine: Indian
Serves: 4
Ingredients
  • 1kg chicken thighs, cubed
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • 3-4cm generous “knob” of ginger, grated
  • 50g butter
  • 350g passata
  • 3tsp ground cumin
  • 3tsp ground coriander
  • 1tsp garam masala
  • 1tsp ground cardamom
  • ½tsp cinnamon
  • pinch chilli to suit
  • ½ cup cream/coconut cream
Instructions
  1. In a large pan, melt butter over medium heat and saute onion, garlic and ginger till fragrant. Add in spices and continue to fry for another minute until they too become fragrant. Add in chicken, turn up heat to high and fry till lightly browned. Pour passata in, mix through and turn down heat to medium-low so it sits on a nice simmer. Cook with the lid off allowing the sauce to reduce down and thicken for about half an hour till the chicken is cooked through and tender. In the last 5 minutes, add in cream and mix well (if using coconut cream only add in RIGHT at the end to stop it splitting). Season with salt to taste. Serve over steamed vegetables and coconut rice.

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