Healthy Butter Chicken Sauce

August 30, 2018 11:25 am Published by

Introducing, My Healthy Butter Chicken.

This recipe is very similar to traditional butter chicken, but made with coconut oil and coconut cream to make to dairy free.

Introducing your toddler or little one, to a mild curry is a great way for them to start exploring tastes and spices as their taste buds start developing. Spices expand palates, and help to create more adventurous eating habits. And from a herbal medicine perspective, it is also a very healthy addition to their diet from all the medicinal benefits in which spices provide in the diet.

I find this recipe to be a big hit with kids. But If you are worried about how their little bellies will handle the spices, try adding some extra coconut milk to their serve to make it a little more bland.

I make this sauce up at home, and cook it with chicken for Sonny + Cam, and just vegetables for myself. Both work very well.

I hope you enjoy!

 120 ml Coconut oil
 1 Brown Onion
 4 Cloves garlic
 2 tsp Garam Masala
 ½ tsp Ground cardamom (traditionally recipes call for 1 tsp, I find the taste of cardamom really over powering, but use the whole 1 tsp if you like the taste
 1 stalk fresh coriander (use the roots too if you use find stalks with roots attached) finely chopped
 1 tsp ginger powder
 1 tsp Cumin
 1 tsp Paprika
 ½ tsp Cinnamon
 1 tsp Turmeric
 3 ½ tbsp tomato paste
 400 ml Coconut cream (1 tin)
 ½ tsp squeezed small lemon
 Salt & pepper to taste
FOR THE PARENTS
 1 tsp Chili flakes or 1 whole chili finely chopped (optional)

1

- Heat the coconut oil in a hot pan
- Add diced onion and cook until translucent (3-5 minutes)
- Turn down the heat to low
- Add garlic + your spices & stir until the aroma becomes strong (2-3 minuets)
- Add your tomato paste, and continue to stir
- Continuing on a low heat, add your coconut cream and stir well
- Add the lemon and S&P

- Your sauce is now ready to go.

- Add whatever protein or veggies
* I cook this for myself with green veggies, and cauliflower
* And I also cook it for the boys with 500g of organic chicken thigh

- Cooking time may vary depending on your protein
- but as a general guide
- Return the medium and bring the sauce to a simmer
- The cook for 15-20 minutes or until meat/ veggies are cooked and tender

- Serve with Brown rice, Jasmine rice or cauliflower rice
- Serves 4
- Double the recipes & freeze!
- keeps in the freezer for 3 months

Ingredients

 120 ml Coconut oil
 1 Brown Onion
 4 Cloves garlic
 2 tsp Garam Masala
 ½ tsp Ground cardamom (traditionally recipes call for 1 tsp, I find the taste of cardamom really over powering, but use the whole 1 tsp if you like the taste
 1 stalk fresh coriander (use the roots too if you use find stalks with roots attached) finely chopped
 1 tsp ginger powder
 1 tsp Cumin
 1 tsp Paprika
 ½ tsp Cinnamon
 1 tsp Turmeric
 3 ½ tbsp tomato paste
 400 ml Coconut cream (1 tin)
 ½ tsp squeezed small lemon
 Salt & pepper to taste
FOR THE PARENTS
 1 tsp Chili flakes or 1 whole chili finely chopped (optional)

Directions

1

- Heat the coconut oil in a hot pan
- Add diced onion and cook until translucent (3-5 minutes)
- Turn down the heat to low
- Add garlic + your spices & stir until the aroma becomes strong (2-3 minuets)
- Add your tomato paste, and continue to stir
- Continuing on a low heat, add your coconut cream and stir well
- Add the lemon and S&P

- Your sauce is now ready to go.

- Add whatever protein or veggies
* I cook this for myself with green veggies, and cauliflower
* And I also cook it for the boys with 500g of organic chicken thigh

- Cooking time may vary depending on your protein
- but as a general guide
- Return the medium and bring the sauce to a simmer
- The cook for 15-20 minutes or until meat/ veggies are cooked and tender

- Serve with Brown rice, Jasmine rice or cauliflower rice
- Serves 4
- Double the recipes & freeze!
- keeps in the freezer for 3 months

Healthy Butter Chicken Sauce

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