Butter Chicken
* family favourite.
Serves 4
500g chicken thighs
1 tsp crushed ginger
1 tsp crushed garlic
1 diced onion
1 diced capsicum
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1sp turmeric
2 tsp paprika
¼ tsp chilli powder
250ml chicken broth
4 tbls tomato paste
olive oil/coconut oil
Method
Heat a non-stick frypan with oil, cut up chicken in bite size pieces and saute, onion, ginger and garlic until meat nearly cooked.
Place all the spices and herbs with broth and tomato paste in the pan.
Stir continuously until thickened.
*I serve on smashed cauliflower or mashed sweet potato.
*If ketogenic add 40gm of butter to the recipe, top with fried crispy bacon and only serve on cauliflower
*You can replace broth with stock and a bit of milk, you may need gelatin to thicken the sauce – but broth has better taste.
