Lukey’s Bangin’ Butter Chicken
Time: 40 minutes
Serves: 4
Ingredients:
1/4 cup coconut oil
1 large brown onion, diced
4 garlic cloves, minced
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
1 teaspoon ground turmeric
1/4 cup tomato paste
1 teaspoon sea salt
200ml tinned coconut cream
250ml UNDIVIDED FOOD CO Chicken Broth
375g UNDIVIDED FOOD CO Good Sugo Napoli Sauce
800 g chicken thigh fillets, cut into bite-sized pieces
Fresh coriander, to serve
Rice, to serve
GARLIC NAAN
55 g (1⁄2 cup) blanched almond flour
60 g (1⁄2 cup) arrowroot or tapioca flour
1⁄2 teaspoon garlic powder
1/4 cup tinned coconut milk
1/4 cup of filtered water
Pinch of sea salt
2–3 tablespoons of coconut oil
Method:
For the Butter Chicken, heat the coconut oil in a large heavy based fry pan over medium high heat.
Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and all of the spices. Now add in the tomato paste and cook off until aromatic for 1-2 minutes or so. Add the salt, coconut cream, chicken broth, sugo and mix well.
Turn the heat up to medium and bring the sauce to a lovely simmer. Now add in the chicken thigh and stir in until well coated. Cover your pan with a lid and cook, stirring on occasion, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
Meanwhile, for the Garlic Naan bread, combine the almond meal, arrowroot or tapioca flour, garlic powder, coconut milk, water, and salt in a bowl and whisk well to form a smooth, thinnish batter. (The more watery the batter, the thinner and crispier your naan will be, so add a splash or two more if you like.)
Melt 1 tablespoon of the coconut oil in a small non-stick frying pan over medium heat. Ladle one- quarter of the batter into the pan, tilting and swirling it to coat the base in an even layer, and cook for 2–3 minutes, then carefully turn the naan over with a spatula and cook for a further 2 minutes, or until golden and cooked through. Lift the flatbread from the pan and wrap in a clean tea towel to keep warm. Repeat with the remaining batter, greasing the pan with coconut oil in between to make sure the flatbreads don’t stick to the pan. Set aside in a low oven to keep warm.
