Butter Chicken Curry

Ingredients

Marinade

• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cardamon
• 1 tsp salt
• 1/2 tsp ground paprika
• ¼-½ tsp ground cayenne pepper
• 1 cup coconut milk

Cauliflower Rice

• 2 cups cauliflower florets
• 1 tbs coconut oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp salt
• ¼ bunch fresh cilantro, chopped

Butter Chicken

• 6 free-range chicken thighs, cubed
• 2 tbs coconut oil
• 2 tbs tomato paste
• ½ lemon, juiced
• ½ bunch fresh cilantro, chopped

Method

• To make the marinade, mix all of the spices together in a large bowl. Stir in the coconut milk and mix until thoroughly combined. Add in the chicken pieces, and stir to cover with the marinade. Marinate for at least 6 hours, or preferably overnight.
• To make the curry, remove the chicken pieces from the marinade, reserving the marinade. Heat the coconut oil in a wok or deep frying pan over a medium-high heat. In batches, brown the chicken then remove and set aside. Once all of the chicken pieces have been browned, return them to the pan with the remaining marinade. Stir in the tomato paste and lemon juice. Reduce the heat to low, and simmer for 10 minutes.
• Meanwhile, make the cauliflower rice. Place the cauliflower florets in a food processor and blitz until it resembles rice. Be careful not to over process as it will turn the cauliflower into mush. Heat a wok over a high heat and melt the coconut oil. Add in the cauliflower, and stir-fry for 1-2 minutes. Stir in the spices and salt. Remove from the heat and stir in the chopped cilantro.
• To serve, divide the cauliflower rice over four bowls and top with the butter chicken. Sprinkle with some extra chopped cilantro. You could also serve this with some steamed vegetables.

Note

• If you can tolerate rice, replace the cauliflower with 2 cups of cooked basmati rice. This will make the recipe low FODMAP and suitable for Phase 1 Semi Restricted.

Ingredients

Marinade

• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cardamon
• 1 tsp salt
• 1/2 tsp ground paprika
• 1 tsp ground cayenne pepper
• 1 cup coconut milk (no gums, thickeners or preservatives)

Cauliflower Rice

• 2 cups cauliflower florets
• 1 tbsp coconut oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 bunch fresh coriander, chopped

Butter Chicken

• 6 chicken thigh fillets (free range, organic where possible)
• 2 tbsp coconut oil
• 2 tbsp tomato paste
• 1/2 lemon, juiced
• 1/2 bunch coriander, chopped

Method

• To make the marinade, mix all of the spices together in a large bowl. Stir in the coconut milk and mix until thoroughly combined. Add in the chicken pieces, and stir to cover with the marinade. Marinate for at least 6 hours, or preferably overnight.
• To make the curry, remove the chicken pieces from the marinade, reserving the marinade. Heat the coconut oil in a wok or deep frying pan over a medium-high heat. In batches, brown the chicken then remove and set aside. Once all of the chicken pieces have been browned, return them to the pan with the remaining marinade. Stir in the tomato paste and lemon juice. Reduce the heat to low, and simmer for 10 minutes.
• Meanwhile, make the cauliflower rice. Place the cauliflower florets in a food processor and blitz until it resembles rice. Be careful not to over process as it will turn the cauliflower into mush. Heat a wok over a high heat and melt the coconut oil. Add in the cauliflower, and stir-fry for 1-2 minutes. Stir in the spices and salt. Remove from the heat and stir in the chopped coriander.
• To serve, divide the cauliflower rice over four bowls and top with the butter chicken. Sprinkle with some extra chopped coriander. You could also serve this with some steamed vegetables.

Note

• If you can tolerate rice, replace the cauliflower with 2 cups of cooked basmati rice. This will make the recipe low FODMAP and suitable for Phase 1 Semi Restricted.