Butter Chicken with Vegetables
Amazing flavours in an easy Butter Chicken style sauce. Vegetarian version but can be made with chicken.
Servings: 4 people
Equipment
- frying pan
- pot
- chopping board
Ingredients
- 1 tsp ginger powder
- 2 tsp tumeric powder
- 3 tsp sweet paprika powder
- 2 TBS butter
- 1/2 onion or 1 tsp onion powder
- 1 TBS tomato paste
- 2 tsp stock paste or healthy stock cubes
- 1 cup tomato puree
- 2 cups bone broth or stock
- 2 cups water
- 4 cups chopped vegetables potato, pumpkin & green beans work well
- 1/4 cup coconut cream
- 1 TBS potato starch and 1/2 cup water
Instructions
- In a large saucepan cook the onion on medium heat with the butter and throw in all the spices, stir for 2-3 minutes.
- Then throw everything else in except the cream & potato starch. (Add a little more water if you need to cover the vegetables.)
- Bring to a simmer and cook for 15-20 mins until veges are soft – don’t go too far or else it turns to mush – experience talking here!
- Stir the potato starch in the half cup of water to dilute it, then stir through the mix to thicken it up a little.
- Stir in the cream at the end.
Notes
(Keeps in the fridge for 3-4 days. Great in the freezer too.)
Now Butter “Chicken” can be made with different spices including Garam Masala, Ginger, Garlic, Pepper, Coriander, Cumin, Turmeric and Chili – however the ones I have included in my recipe is what I would normally have in my pantry, as I don’t like my dishes too spicy hot, yet this has just enough zing!
I plan to try different ones each time to make it interesting.
I serve with white rice generally if I am having it as a main dish, but it’s just a great option to have in the fridge or freezer to add flavour to any meal – I might fry or steam a piece of white fish to have with this. We’ve had prawns and this dish on the side. Just beautiful.