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Butter Chicken w/ roasted sweet potato and rice. I used chicken thighs, so much better!
Ingredients:
1 tablespoon olive oil
4 cloves garlic, crushed
1 onion, diced
1 (420ml/14-ounce) can light coconut milk
1 (175ml/6-ounce) can tomato paste
2 tablespoons whole wheat flour (white flour is ok too)
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
Salt and freshly ground black pepper, to taste
1kg boneless, skinless chicken breasts, (cut into 2-inch cubes)
2 tablespoons chopped fresh cilantro leaves (coriander)
Instructions:
Add olive oli in a pan and heat over medium heat
Add chopped garlic and onion, and stirring for 2-3 minutes.
Then add coconut milk, flour, garam masala, tomato paste, curry powder, chili powder and ginger powder and stir until well combined and slightly thickened, about 2-3 minutes.
Add salt and pepper, to taste.
Add the sauce and mix well.
Cover and cook on low for 5 hours.
Add the cilantro in the last hour.
Note
Optional …
add 300ml of cooking cream in the last half hour and stir before serving for a creamy consistency.
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