Healthy Indian Butter Chicken with Basmati Rice

• Meat

  • 2 lbs Chicken breasts

• Produce

  • 1/2 tsp Chilli, powder
  • 1 tsp Coriander
  • 1 tsp Ginger, ground
  • 1 Onion, small

• Canned Goods

  • 14 oz Coconut milk
  • 1 can Tomato paste

• Pasta & Grains

  • 2 cups Basmati rice

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 1 tsp Curry powder
  • 4 1/2 tsp Garam masala
  • 2 tsp Salt
  • 2 1/2 tbsp Whole wheat flour

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 tbsp Butter

Found on jessicainthekitchen.com

Description

Ingredients

• 1 1/2 tablespoons coconut oil
• 4 tsp garam masala
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 1 tsp of curry powder
• 1 small onion diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 14 oz coconut milk
• 1 can (6 oz) tomato paste
• 2 1/2 tablespoons whole wheat flour
• 2 pounds chicken breasts, chopped into bite size pieces
• 2 cups basmati rice
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon garam masala (optional)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter

Directions

• In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
• Stir in the coconut milk tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
• Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add the chicken, covering it with the sauce. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and salt and pepper.
• Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
• Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
• Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan .
• Place rice in large non-stick pot and cover with cool water. Allow rice to soak 30 minutes to remove starch.
• Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch. Also rinse out the pot.
• Return the rice to the pot and add enough water to cover the rice by at least 1 inch. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesnt boil over or begin to burn.
• Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice.
• Turn off the heat and drain the rice in a strainer. Pour the rice back into the pot and return it to the burner with the heat off.
• Add the butter and the spices and salt. Turn to coat all for the rice.
• Cover and allow to sit 5-10 minutes - optional but makes such a big difference with flavour.
• Stir gently and serve.