You Cook, They Eat!
This butter chicken recipe released by Foodie and TV star Sarah Graham in partnership with UCOOK’s e-food site will satisfy your craving for flavoursome chicken and convenience!
Butter Chicken with Coconut Cauli Rice
Original recipe serves 4 Active cooking time: 20 min
Inactive cooking time: 420 min Ingredients Portion for 1 Portion for 2Portion for 4Deboned chicken thighs2 whole4 whole8 wholeTumeric1 ml1 ml2 mlGround coriander1 ml1 ml2 mlCinnamon1 ml1 ml2 mlChilli flakes1 ml1 ml1 mlMedium hot curry powder / Garam masala1.25 ml2.5 ml5 mlGinger2.5 g5 g10 gGarlic clove1 whole1 whole1 wholeCooked tomato25 g50 g100 gTomato paste2.5 ml5 ml10 mlHoney8 ml8 ml8 mlCoconut milk100 ml200 ml400 mlCauliflower50 g100 g200 gCardamom pod1 whole2 whole3 wholeCoriander1.25 g2.5 g5 gGround almonds15 g30 g45 g
What you’ll need
1 tbsp. olive oil
1 tbsp. butter
Salt and freshly ground black pepper to taste
1 small bunch fresh coriander
2 tbsp. roasted slivered almonds
Reserved coconut milk (see above)
What to do
Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the chicken and cook for about 5 minutes or until golden on all sides. Remove the chicken with a slotted spoon and set aside. Add the spices and fresh ginger to the saucepan and cook for about 1 minute until fragrant. Add the garlic and cook for another minute. Add the remaining ingredients, as well as the chicken pieces, turn the heat down to medium-low and leave to simmer for about 15 minutes.
Cauli rice: Roughly chop the cauliflower and add to a food processor. Pulse until you have rough, rice-like grains. Add the coconut milk to a saucepan, bring to a simmer and then add the cauliflower and cardamom. Cook for 3 to 4 minutes, drain off any excess liquid and season to taste. Serve the curry and cauli rice in warmed bowls topped with fresh coriander, slivered almonds and an extra drizzle of coconut milk.
Chef’s Tip: The cauli rice is optional. Add a can of rinsed and drained lentils for a speedier, simpler option if you prefer. Sweeten to taste with about 1 tsp. sweetener of your choice.
By: Sarah Graham
Source and image: UCOOK