Butter Chicken

Ingredients

  • 1 tbsp coconut oil or ghee

  • 1 large onion, diced

  • 4 garlic cloves, crushed

  • 4 tsp Screaming Seeds Butter Curry spice blend

  • 4 tbsp tomato paste

  • 1 tbsp fish sauce

  • 1 tsp sea salt

  • 2 tbsp lemon juice

  • 1 x 400ml can coconut milk

  • 2 free range chicken breast fillets, cut into bite-sized pieces

  • Coriander leaves, to serve

  • Steamed rice to serve

  • Extra protein hack* Add 1 cup garden peas to each serve


Method

  1. Coat raw chicken pieces in 2 heaped tsps of Screaming Seeds Butter Curry spice blend, plus 1/2 tsp of sea salt. Refrigerate for 1-2 hours. This helps the flavour infuse into the meat. But its not essential if you are short on time.

  2. Heat coconut oil or ghee in a large saucepan over medium heat.

  3. Add the onion and sauté until translucent. Turn the heat down to low and stir in the garlic and remaining Screaming Seeds Butter Curry spice blend. Add the tomato paste and fish sauce and cook for one minute. Add the salt, lemon juice, coconut milk and mix well.

  4. 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 to 25 minutes, or until the chicken is cooked through and the sauce has thickened.

  5. Garnish with the coriander and serve with steamed rice +/or green peas.

Georgie Gorman