Quick and Easy Dairy-Free Butter Chicken Alternative

This is a very quick and easy dinner that shall please even the fussiest of kids. It’s a spin on an old take-away favorite of mine, the Indian Butter Chicken. Even thought it tasted delicious, unfortunately this dish never agreed with me; being made with cream, sugar and inflammatory hydrogenated oil.

This is a great alternative for those families who are dairy free or are seeking a healthier alternative. It can also be made using tempeh or chickpeas too.

Healthy Butter Chicken

Course:

dinner

Keyword:

butter chicken, dairy free, indian

Prep Time:

15 minutesminutes

Cook Time:

20 minutesminutes

Total Time:

35 minutesminutes

Servings:

8

Author:

nourishingme

Print Recipe

Equipment

• Large saucepan with lid

Ingredients

• 1 onion

• 3 garlic cloves

• 700g organic chicken winglets or diced thighs

• 1 tin coconut cream

• 2 tbsp bone broth concentrate optional

• 3/4 cup tomato passata

• 1 tsp ground ginger

• 1 tsp cumin

• 1 tsp coriander

• 1/2 tsp cinnamon

• 2 tbsp paprika

• 1 tbsp onion flakes

• 2 tsp Himalayan or celtic rock salt

• 2 cups your favorite chopped vegetables bok choy, chinese greens, carrot, shitake mushrooms, carrot

• 1 handful chopped cashews

• 1/2 handful chopped coriander

• 2 tbsp olive oil

Instructions

• Finely dice the onion and garlic.

• Heat your large saucepan. Add the olive oil and lightly fry the onion and garlic.

• Remove the onion and garlic from the saucepan. Then add the chicken and brown on medium heat.

• Add in all of the spices (ginger, coriander, paprika, onion flakes and cinnamon) and mix through.

• Add the onion and garlic back in, as well as the bone broth, tomato passata and coconut cream.

• Stir, place the lid on and simmer on low for approximately 10 minutes.

• Remove the lid, add your chopped vegetables and simmer for approximately another 10 minutes stirring occasionally. Cook until all the vegetables and chicken are cooked through.

• Season with salt to taste.

• Serve on a bed of rice. Garnish with chopped coriander and cashews