This healthier version of butter chicken is a one the whole family enjoys. It comes together quickly in one pot. I serve it over basmati rice with green beans and naan. I found the original recipe at Jessica in the Kitchen and made a few changes for my family’s preferences.
Servings: 4 generous ones
Time: 10 minutes prep, 30 minutes cook
Ingredients:
1 ½ Tablespoons coconut oil
4 tsp garam masala
1 tsp ground ginger
½ tsp chili powder
1 tsp of curry powder
1 small onion diced
½-1 tsp salt (depending on preference)
1 ½ tsp ground black pepper
1 14 oz can coconut milk
1 8oz can tomato sauce (I use no salt added)
1 6oz can tomato paste
2 pounds chicken breasts chopped into bite size pieces
Optional toppings: chopped cilantro or parsley, jalapeno slices, or crushed red pepper
Instructions:
1. Heat coconut oil in a large saucepan over medium high heat. Sauté onions until translucent about 3-4 minutes.
2. While onions are cooking, mix together 2 teaspoons of garam masala, ground ginger, chili powder, and the curry powder together. Add to the pan and cook until fragrant about 30 seconds.
3. Add in the coconut milk and tomato sauce and stir to combine, about 15 seconds.
4. Bring mixture to a boil, stirring occasionally then reduce heat to simmer until it thickens about 5 minutes.
5. Stir chicken into the sauce and add remaining 2 tsp garam masala and salt and pepper.
6. Bring to a boil over medium heat until chicken has cooked, about 8 minutes.
7. When chicken is cooked, reduce to simmer for 10 minutes.
8. Garnish with toppings and serve with basmati rice.
*The original recipe adds 2 ½ tablespoons with the coconut milk to help thicken. I found that it thickens fine without the flour. My seasoning measurements tend to be heaping so feel free to adjust to taste.
This is a recipe that has been a family favorite for years, even the kids. It is an easy one pot meal that is good for lunch or dinner and tastes even better the next day. It makes 10 servings which allows for leftovers and some to be frozen, it is easily halved if need be. I found this recipe on food.com back in 2009 making minimal changes based on our preferences. I use low sodium or no salt added products to keep it healthier and my measurements for the seasonings tend to be generous. Enjoy!
Servings:10
Total time is 1.25 hours which includes 15 minutes prep time
Ingredients:
2 teaspoons olive oil
1 medium onion, chopped (I use white or yellow)
4 garlic cloves, minced (I always add one or two more)
1 medium jalapeno pepper, chopped (To accommodate different spicy preferences you can offer these as a garnish instead of cooking in the soup.)
1/2 medium green pepper, chopped
4 small or 2 big boneless skinless chicken breasts
2 cups frozen corn
1/2 dry white wine or water (I typically use cooking white wine)
2 teaspoons cumin
1 teaspoon chili powder
1/4 cayenne powder (omit or modify based on spicy preference)
4-14 oz cans chicken broth (I use low sodium broth)
2-14 oz cans diced tomatoes (I use no salt added)
2-8 oz cans tomato sauce (I use no salt added)
Optional Toppings:
Shredded cheese
Avocado
Cilantro
Crushed tortilla chips or homemade tortilla strips
Instructions:
1. In a large pot, heat olive oil over medium high heat. Saute onion, garlic, green pepper, and jalapeno until soft.
2. Add the rest of the ingredients to the pot and bring to a boil.
3. After about 15 minutes remove chicken and shred.
4. Return shredded chicken to the pot and simmer for about 45 minutes.
5. Serve, topped with desired toppings.
*I have used frozen chicken breasts and slow cooked all day in the crockpot on low and it turns out great as well. If you are using frozen chicken breasts with the stove top method then just add more boiling time for the chicken to cook thoroughly.
** The chicken can be shredded using two forks to pull apart meat. If you don’t mind using another dish the chicken shreds very easily using the kitchen aid mixer as well.
