Butter Chicken Curry

Butter chicken would have to be one of my favourite curries, so I was delighted to be put on to this recipe, by the most unlikely of sources … my vegan sister in law!

Yep, she makes Butter chicken, without the butter and without the chicken ūüėČ

You can check out her version here: http://chickpeaswithmylentils.blogspot.com.au/2012/04/butter-chicken-without-butter-without.html

I adapted her recipe to avoid the nuts we are unable to use and to add in the meat that my husband and daughter so love. It was delicious and best of all for me, it made a HUGE batch – enough for 3 meals for all 5 of us plus a couple of lunch serves. It freezes and thaws well so we have enjoyed it multiple times now ūüôā

  • 1/2 tsp cinnamon
  • 2¬†cloves crushed garlic
  • 3 tsp finely grated ginger
  • 1/2 tsp turmeric
  • 1 heaped tsp paprika
  • 1 1/2 very finely diced (small-ish) red chillis
  • 2 tbsp ground coriander
  • 1 small brown onion, finely diced
  • 7¬†tomatoes, diced (or 2 tins of crushed tomatoes)
  • 1 small onion
  • 200g sliced button¬† mushrooms
  • 2 tbsp tomato paste
  • 3 tbsp nuttelex
  • 400ml coconut cream
  • 1 tbsp garlic infused oil
  • 8 skinless chicken thighs, sliced
  • 1/4 cup free nut butter
  • 1/2 cup slivered almonds

In a hot frying pan, add the garlic oil and then brown the chicken. Remove chicken from pan and set aside.

In the same pan on a medium-high heat, melt the nuttelex, then add the onion and cinnamon and stir to coat well.
Lower the heat a little and add the garlic and ginger.
Add the remaining spices and cook, stirring regularly, for a couple of minutes.
Add the mushrooms, tomatoes, paste, free nut butter, almonds and coconut cream and bring to a gentle boil.
Return the chicken to the pan and allow to simmer for 15-20 minutes. Stir every couple of minutes.
Serve with rice or corn cous cous and wilted greens.


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