PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins
COURSE: Main Course
CUISINE: Indian Calories 480
FOR THE BUTTER CHICKEN
4 tablespoons basmati rice
1/2 tablespoon coconut oil
250 g chicken thigh fillets cubed
1/2 onion diced
2 cloves garlic minced
1/2 red chilli small, finely chopped
1 teaspoon ginger minced
1 teaspoon coriander ground
1 1/3 teaspoon cumin ground
1/2 teaspoon cinnamon ground
1 bay leaf
1/2 cup passata
1/2 cup coconut cream
1 tablespoon tomato paste
2 cups kale finely chopped
FOR THE GARNISH
2 tablespoons fresh coriander roughly chopped
1/2 lemon quartered
PREPARE THE RICE
Bring a saucepan of water to boil and prepare according to packet instructions.
Once the rice is cooked to your liking, drain and serve alongside the butter chicken.
PREPARE THE CHICKEN
Heat oil in a frypan over moderate heat.
Add chopped onion, garlic, chilli and ginger.
Stir until starting to soften.
Add spices, cloves and bay leaf to the frypan and stir for a minute.
Add chicken and stir until starting to brown.
Pour in tomato passata, coconut cream and tomato paste.
Stir and allow to simmer with the lid on for 10 minutes.
After 10 minutes, remove the lid from the chicken, add kale, stir and continue to simmer uncovered for a further 15 minutes.
Season the sauce to taste at this point.
Simmer until rice is ready.
GARNISH & SERVE
Serve the rice and butter chicken in a bowl
Top with fresh coriander and drizzle with fresh lemon juice if desired.