BUTTER CHICKEN
4 chicken thigh (roughly chopped)
1 onion (finely sliced)
1 large garlic clove (crushed)
2 tsp ginger (freshly grated)
1 tsp cumin
2 tsp garam masala
1/2 tsp cardamom
1 tbs coriander (finely chopped)
1 tin canned diced tomato or 1/2 jar of passata
3/4 cup chicken stock or bone broth
400ml can of coconut cream
Veggies of your choice (about 2cups)
Serve with 2 cups steamed brown rice and coriander leaves -yum!
Add chicken and onion to a pan and brown for a couple of minutes. Remove mixture from the pan and set aside. Reduce heat to low and add the garlic, ginger, cumin, garam marsala, cardamom and coriander. Cook for 1-2 minutes before returning chicken to the pan, along with the veggies, tomatoes, coconut cream and chicken stock. Increase the heat and bring to the boil.
Reduce heat and simmer for 10 minutes. Serve on rice garnished with coriander leaves.