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

Ingredients

  • 125 g chicken thigh fillets cubed
  • 35 g rice (basmati) dry
  • 1/8 tablespoon coconut oil
  • 1/4 onion (red) diced
  • 1/2 cloves garlic minced
  • 1/4 chilli (small red) finely chopped
  • 1/2 teaspoon ginger minced
  • 1/2 teaspoon coriander (ground)
  • 2/3 teaspoon cumin (ground)
  • 1/4 teaspoon cinnamon (ground)
  • 1 cloves
  • 1/2 leaf bay leaves
  • 67.5 g tomato passata or puree
  • 75 ml coconut cream
  • 1/4 tablespoon tomato paste
  • 10 g kale finely chopped
  • salt & pepper to taste

Ingredients for Serving

  • 1 teaspoon coriander (fresh) roughly chopped, to serve
  • 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
1643.0kj
Calories
390.0cal
Protein
28.0g
Fibre
2.0g
Fat
22.0g
Saturated Fat
16.0g
Carbs
19.0g
Sugar
5.0g