Easy Butter Chicken

Serves 4-5 without vegetables – with vegetables will easily serve 6

Ingredients

• 1kg chicken thigh
• 1 quantity butter chicken spices
• 1 brown onion, diced
• 4 garlic cloves, minced
• 3 tbsp vegetable oil
• 400g can coconut cream
• 3 tbsp fresh lemon juice
• 200g tomato paste
• 2 tsp sea salt
• 2 tbsp butter

Method

• Using a heavy based saucepan, heat oil on medium and fry onion and garlic until soft and fragrant
• Add chicken and fry until golden. Sprinkle spices over chicken and continue to cook to release flavours
• Mix in tomato pasted, add coconut cream and salt and stir thoroughly.  Cover and bring to a simmer and reduce heat. Continue to cook for 15 minutes until chicken is nearly cooked though
• If adding vegetables place in pot and stir, simmer for 10 minutes until chicken and vegetables are tender, stir through butter and add lemon juice
• Serve with steamed rice

NB suggested vegetables include green beans, broccoli, snow peas, zucchini

If you have found this recipe from your mummyrepublic sample please note the sample given is 1/5 of the original spice mix recipe making it great for a single sample serve – to use the spices please use the following quantities with the same method

• 200g chicken thigh
• 1 sample sachet of spices
• 1/4 brown onionc finely chopped
• 1 garlic glove minced
• Dash of vegetable oil
• 100ml coconut cream
• 2 teasp lemon juice
• 40g tomato paste
• Sprinkle of sea salt
• 2 teasp butter