Woody's butter chicken
Serves: 1
Prep: 00:10
Cook: 00:25
Lunch, Dinner
DF
EF
NF
G
GF
P
PR

Ingredients

  • 2 tablespoon(s) basmati rice (raw)
  • 100 g chicken thigh fillets cubed
  • 1/2 teaspoon(s) coconut oil (extra virgin)
  • 1/4 onion (red) diced
  • 1 clove(s) garlic minced
  • 1/4 chilli (red) finely chopped
  • 1/2 teaspoon(s) ginger (fresh) minced
  • 1/2 teaspoon(s) coriander (ground)
  • 1/2 teaspoon(s) cumin (ground)
  • 1/4 teaspoon(s) cinnamon (ground)
  • 1 cloves
  • 1/4 cup(s) tomato passata or puree
  • 1/4 cup(s) coconut cream
  • 1 teaspoon(s) tomato paste
  • 1/2 cup(s) kale finely chopped
  • salt & pepper to taste

Ingredients for Serving

  • 1 tablespoon(s) coriander (fresh) roughly chopped,
  • 1/4 lemon(s) wedge

Method

  1. To start, bring a saucepan of water to boil and prepare the rice according to packet instructions.
  2. Meanwhile, melt the oil in a frypan over moderate heat. Add chopped onion, garlic, chilli and ginger. Stir until starting to soften.
  3. Add spices to the frypan and sauté for a minute before adding the chicken. Stir for a couple of minutes until it starts to brown.
  4. Pour in tomato passata, coconut cream and add tomato paste. Stir and allow to simmer with lid on for 15 minutes.
  5. Next, remove lid and add the kale. Continue to simmer uncovered for a further 5 minutes. Season with salt and pepper.
  6. Once the rice is done, drain and serve alongside the chicken.
  7. Top with fresh coriander and drizzle with fresh lemon juice if desired.
Energy
1791.1kj
Calories
427.9cal
Protein
24.6g
Fibre
6.2g
Fat
18.7g
Saturated Fat
12.9g
Carbs
36.6g
Sugar
7.9g

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