Butter Chicken
Butter chicken is in the kids top five favourite dinners.
However, it took more than the first try to get them to like it. My daughter started with chicken not in the sauce and slowly, slowly she started dipping the chicken in the sauce and eventually ate it all together and now she wants the leftovers in her lunch thermos whenever we have it. I know it is frustrating, but getting kids to like new foods can take time.
INGREDIENTS
1 onion (approx 100g) finely chopped
10g cloves garlic, peeled (2 cloves) crushed
10g ginger (4cm) finely chopped
1 medium heat chili (adjust depending on how hot you like it)
Small bunch fresh coriander roots, finely chopped (save the leaves for later)
2 teaspoon sweet paprika
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
2 tablespoons ghee, coconut oil or butter (20g)
200g tomato puree
250g cream
2 teaspoon salt
40g almond meal
1 teaspoon garam masala
1kg boneless, skinless chicken thighs, 2cm diced
Fresh coriander, chopped to sprinkle on top
METHOD
Melt ghee in a frypan with deep sides, add the onion, chili, garlic, ginger and coriander roots cook until onions soft 5-6 minutes.
Add all spices, except garma masala, stir so combined and cook a further 4 minutes.
Use the soup attachment to your hand blender to make into a pulp or if you don't have one, transfer the mixture into a blender and blend for a few minutes until sauce-like consistency. Return sauce to the frypan.
Add tomato paste, cream, salt and almond meal, gently simmer 15 minutes.
At this point, you could freeze the sauce to use another day.
Heat a medium-sized fry pan on medium heat. Melt 1 tablespoon of ghee (coconut oil or butter). Add chicken pieces in batches and sear until golden as you go adding each batch to the pan with the curry sauce in it.
Add the garam masala and stir.
Simmer with a lid on, temp on low, for minimum 30-40 minutes.
Serve the curry on roasted cauliflower or caulirice.
Sprinkle with fresh coriander or parsley leaves.
