Its mid week again and we all need a little inspiration not to serve up the same old same old again, but with little fuss right? I came across this recipe for Paleo Butter Chicken shared by Pete Evans on his Facebook page and thought I would give it a go, and let you all know what my curry crazy family thought.
We probably have a curry once a week because they really are so easy and full of goodness, with little effort involved. Really. Once you start making your own curries, or curry pastes, you will realise how simple they are and never want to buy one of those jar bought ones full of sugar ever again.
Pete has a new cookbook out called Family Food, delicious paleo recipes for the family for every day use. How can you go wrong. I don’t have the book myself (yet), but he has shared this recipe from the book because its popular, and I can see why.
Butter chicken is a very popular family curry recipe as its big on flavour, but mild, for all the families enjoyment. This recipe offered all that. It was however a little watery compared to your normal butter chicken, which is usually a creamer texture. In my view, this might be improved by using coconut cream rather than milk. The spice blend and flavour was very nice though.
Paleo Butter Chicken (Serves 4)
4 tablespoons of coconut oil (or ghee if you use dairy)
1 large brown onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon cumin
½ teaspoon paprika
2 pinches cayenne pepper (optional)
1 teaspoon ground tumeric
1 teaspoon sea salt
2 tablespoons lemon juice
2 ½ tablespoons tomato paste
¼ cup chicken stock
310 ml (1 1/4 cups) coconut milk
700 g chicken thigh fillets, cut into bite-sized pieces
coriander leaves, to serve
Cauliflower Rice to serve
Heat 4 tablespoons of coconut oil in a large saucepan over medium – high heat.
Add the onion and sauté for 3 – 4 minutes or until translucent.
Turn the heat down to medium and stir in the garlic, and spices. Mix well and sauté until fragrant, about 2 minutes.
Add the salt and tomatoes paste, cook for a further 1 minutes then add then lemon juice, chicken stock, coconut milk and the remainder of the ghee and mix well. Turn the heat up to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20 minutes, or until the chicken is cooked through.
Garnish with the coriander and serve with the cauliflower rice.
Make sure to cook those spices, to release the aromas, it will make the dish so much more full on flavour. When you have added the tomato paste, also make sure to mix it well through with the spices so the flavour is even throughout the curry.
The recipe is very simple, great for those busy week nights. It is also, as I mentioned, very easy. Definitely worth making again.
I also served it with cauliflower rice. At least I know that on a busy night, my children are still getting another vegetable in their day, rather than glutinous grains. Give it a try, and let me know if you enjoyed this Paleo Butter Chicken.