Coconut Butter Chicken Curry
This classic butter chicken inpsired curry replaces dairy for coconut milk. The aromatic flavours from the paste and coconut milk are to savour!
1/4 jar of Butter Chicken paste
500g diced chicken
400ml coconut milk
Cooked rice (to serve)
Mini Pappadums (to serve)
HINT: You can replace the diced chicken with vegetables such as cauliflower, sweet potatoes, carrots, zucchini) to make it truly meatless
Heat oil in pan and add butter chicken paste. Cook gently for 1-2 min
Stir in 50ml water and cook until water has evaporated
Add diced chicken (or veggies) cook until sealed.
Pour in coconut milk and simmer uncovered for 15 minutes.
Season to taste.
Serve with rice and mini pappadums