Coconut Butter Chicken

Nothing like a curry to warm the cockles and this coconut butter chicken really hits the spot. It’s quick, easy and a delicious use of chicken from your Parcel. 

Ingredients

1/4 cup butter chicken paste (supermarket brands are fine)
1 garlic clove - minced
2cm piece ginger - grated
400ml coconut milk
140g tomato paste
600g fresh free-range chicken - diced breast or thigh
1 tbs vegetable or coconut oil
Cooked rice or cauliflower rice to serve

Method

  1. Heat oil in a large saucepan over medium-high heat. Add garlic and ginger and fry for 1 minute. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add 50ml water and cook, stirring occasionally, for 3 minutes or until water has evaporated and mixture has thickened.
  2. Add chicken and cook, stirring occasionally, for 3 minutes or until lightly browned.
  3. Add tomato paste and coconut milk. Stir and reduce heat to low and simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce has thickened slightly.
  4. Divide rice among four bowls. Top with curry, season and serve.

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