Coconut Butter Chicken

(1)
Time 35 min
Difficulty Easy
Serves 6

Ingredients:

Tegel Fresh Chicken Skinless Thighs
  •          4 large skinless thigh fillets, cubed
  •          400 ml coconut cream/milk (or Greek yoghurt)
  •          1 tablespoon fresh ginger, grated
  •          3 teaspoons or 6 cloves garlic, minced
  •          1 ½ tablespoons garam masala
  •          1 teaspoon cumin
  •          1 teaspoon turmeric
  •          2 teaspoons curry powder
  •          Salt
  •          ½ - 1 teaspoon cayenne pepper (adjust to suit your heat level)
  •          4 tablespoons coconut oil or butter
  •          1 onion, sliced
  •          170 grams tomato paste
  •          Small handful fresh coriander, chopped

Method:

  1. In a large bowl, mix together chicken, ¼ cup of coconut cream, ½ tablespoon ginger, 1 ½ teaspoons garlic, 3 teaspoons garam masala, 1/2 teaspoon cumin, ½ teaspoon turmeric, 2 teaspoons curry powder, salt and a pinch of cayenne pepper.
  2. In a pan on high heat, add oil and cook chicken mixture until brown. Remove from pan and put to side.
  3. Sauté the onion until it is translucent. Add in the remaining ½ tablespoon of ginger, 1 ½ teaspoons garlic, ½ teaspoon cumin and ½ teaspoon turmeric. Cook for a few minutes.
  4. Reduce heat, add chicken and tomato paste. Cook for a few more minutes then add the coconut cream.
  5. Let simmer for 5-10 minutes, stirring occasionally.
  6. Serve with rice and naan bread, sprinkle with coriander to garnish.

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