Butter Chicken – very simple for you to make and hardly any washing up! Don’t you just love it!
Butter Chicken is one of those loved dishes that is easy to make because it creates little washing up for you! You’re going to love this creamy curry, which is one of those come-back-to dishes. And, therefore, is a great meal for your whole family. The flavours work just as well with root vegetables instead of the chicken. The bonus is, if you need to be dairy free, then substitute the yoghurt for coconut cream. Boost it with some silken tofu! And you can easily make this the day before! The flavours will really come out with it resting overnight.
Make double the recipe and freeze it so that all you have to do on a busy night is reheat it and cook up some noodles or rice.
And remember, the heat level is up to you – I sometimes give it some kick with extra fresh chilli and have it with Naan bread to mop up the sauce! You can also be clever and serve it with loads of green vegetables. Cut out the noodles or rice, and up the fibre and lower the carbs.
If you want, use the spice mix as a marinade for chicken drumsticks. Then you can share them at a barbecue in the summer. Your friends will love it.
Butter Chicken
Ingredients
- 500 g chicken breast – thinly sliced
- 1 large onion – finely sliced
- 2 cloves garlic – finely diced
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons of each: garam masala paprika, cumin, turmeric
- 400 g tin peeled tomatoes
- 2 tablespoons natural yogurt
- salt and pepper to taste
- 250 g rice noodles
Instructions
- Heat a small amount of olive oil in a non-stick saute pan and gently heat the onions, garlic and spices for 3 minutes.
- Add the tomatoes and simmer for 15 minutes. Add the yoghurt, stir well and season to your taste with salt and pepper.
- Pop in the chicken and cook for a further 5 minutes. Taste again for seasoning.
- Cook the rice noodles according to the packet and divide between bowls, then pile the curry on top!
Turmeric – it’s very good for you
Health benefits of TUMERIC! https://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
Turmeric has a peppery, warm and bitter flavor and a mild fragrance. It is slightly reminiscent of orange and ginger. Yum! And while it is best known as one of the ingredients used to make curry, it also gives mustard its bright yellow colour.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. This wonderful spice has long been used as a powerful anti-inflammatory. So think about that when you next make soup or something similar! Both the Chinese and Indian systems of medicine have used it for centuries. You might be curious to know it was traditionally called “Indian saffron” because of its deep yellow-orange color. It has also been used throughout history as a condiment, healing remedy and textile dye.