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)
  • 125 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
  • 1/2 leaf bay leaves
  • 1/4 cup(s) tomato passata or puree
  • 75 ml 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 cook rice: bring saucepan of water to boil and prepare according to packet instructions.
  2. Meanwhile, heat oil in fry pan over moderate heat. Add chopped onion, garlic, chilli and ginger. Stir until starting to soften.
  3. Add spices, cloves and bay leaf to the frypan and stir for a minute.
  4. Add chicken and stir until starting to brown.
  5. Pour in tomato passata, coconut cream and add tomato paste. Stir and allow to simmer with lid on for 10 minutes.
  6. After 10 minutes, remove lid from the chicken, add kale, stir and continue to simmer uncovered for a further 15 minutes. Season chicken to taste at this point.
  7. Once rice is done, drain and serve alongside the chicken.
  8. Top with fresh coriander and drizzle with fresh lemon juice if desired.
Energy
2107.4kj
Calories
503.4cal
Protein
29.3g
Fibre
6.8g
Fat
24.5g
Saturated Fat
17.2g
Carbs
37.7g
Sugar
9.1g