Lets face it, not everyone likes coconut milk or cream. I know *SHOCK.HORROR* right? Or perhaps you just can’t eat it. I created this dish while I was doing a short protocol to eliminate inflammation causing foods from my diet. Let me tell you, it is not lacking in flavour in any way, in fact it is possibly more flavourful because it’s not diluted by the coconut milk/cream. YUM! (P2 compliant for those of you on 4PFL protocol).
Thermomix instructions at the end.
Coconut Free Butter Chicken
3cm piece of fresh ginger, peeled
1/2- 1 long red chilli (half is great if you have little people to feed)
1 small brown onion
100 gms of bone broth (or stock is fine too)
1/2 tsp cinnamon
3 tsp garam masala
1 tsp cardamom (or 5 pods, crushed)
2 tsp coriander (or 1/2-1 tsp seeds)
2 tsp cumin
juice of 2 lemons
400 gms tomatoes (or tinned organic tomatoes)
100gms tomato paste
2-3 tsp Himalayan sea salt
800 gms chicken breast, diced
Chop ginger, chilli and onion and add to a heavy based pan with the broth and saute until soft. Add remaining ingredients and top up with water if the mix looks a little dry, half a cup should be plenty. Simmer on medium-low heat for 20-25 minutes until chicken is cooked through. Serve with steamed vegetables, cauliflower rice or a salad.
Place ginger and chilli in the bowl 3 sec/speed 7. Halve onion and add to bowl 3 sec/speed 5. Scrape down sides of the bowl. Add broth and spices and saute 5 min/varoma/speed soft. Add remaining ingredients to bowl, I topped up with water to just cover the chicken breast which I placed in last. (If steaming vegetables place varoma on top whilst the chicken is cooking.) 25 min/varoma/reverse/speed soft. Check your chicken is cooked and if needed cook 5min/varoma/reverse/speed soft.