• Exercise
  • Food
  • Wellbeing
  • Health Check
  • Health Insights
  • Healthy Living
  • Body
  • Food
  • Mind
  • Health Guide
  • Healthcare
  • Using Your Cover
  •  
     

    Jolly good butter chicken recipe

    Lee of Supercharged Food shares her family favourite butter chicken.

    Kim Cotton, who blogs at spiritedmama.com, is part of the sisterhood and loves to come around for a Jolly Good Butter Chicken on a Friday night. It’s the ultimate comfort food that sees many through the trials and tribulations of love and life. This recipe is a great way to indulge in health-promoting spices.

    Serves: 4

    Ingredients

    1 tablespoon sesame oil


    1 kg free-range chicken breast fillets, thickly sliced


    70 g unsalted butter


    1 teaspoon garam masala


    1 cinnamon stick


    10 cardamom pods


    1 teaspoon sweet paprika


    1 teaspoon ground cumin (optional)


    1 teaspoon ground chilli (optional)


    400 g tin chopped tomatoes


    1 tablespoon sugar-and-additive-free tomato paste (concentrated pure)


    400 ml additive-free coconut milk


    1 ripe banana, sliced


    1 teaspoon shredded coconut


    370 g steamed brown rice


    1 Lebanese (short) cucumber, diced and chilled


    1 dollop of mango chutney (optional)


    Method

    1. Place a large heavy-based saucepan over high heat and add the sesame oil. Cook the chicken in two batches, turning regularly for about 5 minutes or until browned. Remove from the pan and set aside while you cook the remaining chicken. Remove it from the pan.


    2. Reduce the heat a little and add the butter. When the butter has melted add the spices and cook, stirring, for 4–5 minutes until fragrant.


    3. Return the chicken to the pan, along with the tomatoes and tomato paste. Stir and simmer for about 20 minutes.


    4. Turn down the heat to low and stir in the coconut milk. Simmer for about 5 minutes.


    5. Mix the banana and coconut together in a small bowl.


    6. Serve the butter chicken with the brown rice, chilled cucumber, banana with coconut and some mango chutney, if desired.


    This recipe is from Eat Yourself Beautiful by Lee Holmes, available now from Murdoch Books. See more of Lee’s recipes at superchargedfood.com

    Recommended Reading

    Rainbow salad recipe

    A beautiful salad to brighten your day.

    Read more

    Pineapple gingerbread crumble recipe

    Cosy up with this beautifully warm, sweet treat.

    Read more

    Carrot and avocado salad with seeds recipe

    A light and nutritious salad, perfect for lunch.

    Read more

    5 ways to prevent fussy eating in kids

    Tips for making meal time a happy occasion.

    Read more

    Will’s shepherd’s pie recipe

    Warm, comforting and deliciously full of flavour.

    Read more

    Pineapple, prawn and quinoa fried rice recipe

    A light, delicious and oh-so-pretty feast.

    Read more