Better for you butter chicken (adapted from a taste.au recipe) Spice mix: 1 tablespoon each of Cinnamon Ground Coriander Ginger Paprika Cumin Tumeric 2 tablespoons of garam masala. Place in container and shake/mix well Butter chicken 2 tablespoons (or more if you love spice) of butter chicken spice mix 1 onion, diced 1 tablespoon tomatoe paste 3 tsp crushed garlic OR 3 cloves, crushed 1 tsp chilli flakes or more 400g diced pumpkin, without skin 400g diced sweet potato, peeled 3 large carrots, roughly chopped 1 - 2 cups peas 800g chicken cubed (I used chicken legs and left them whole this time. I used about 12. Usually I use thigh meat or breast) 2 cups chicken stock 1/2 - 1 cup coconut yogurt (or coconut milk or Greek yogurt, coconut yogurt takes it to a whole new level tho) I cooked off the onion, spices, garlic and tomato paste first but Im sure you could chuck it all in uncooked. Otherwise I cooked mine off in a pan on medium until the onions were soft and it smelt strongly of the spices then places in bottom of slow cooker. Then simple chuck in your pumpkin, sweet potato, carrot, chicken and stock and cook on low for 6 hours or high for 4 hours. You can place your peas in now or an hour before serving, depends how you like your peas. Before serving stir through your yogurt. If its too thin, mix 2 tablespoons of cornflour into the yogurt before stirring through. Serve with rice and naan bread :) People come over to my house just to eat this dish. Even my toddler eats 3 bowls full! Its great the day of, the day after and heated from the freezer. If my partner had his way we would eat this every single day :) I usually make it in a heavy casserole dish on the stove, simmering for an hour. Will post picks when its done :). You could also add zucchini, potatoes, squash, anything really
Posted on: Sun, 05 Oct 2014 03:31:32 +0000
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