Mel Christensen

Mel Christensen

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Better than Butter Chicken

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Better than Butter Chicken

*Gluten Free, Low Carb, Egg Free, *Dairy Free Option

Ingredients

  • 2 large onions – chopped
  • 4 cloves of garlic – crushed
  • 4-5cm cm piece of fresh ginger – peeled and grated
  • 1 tbsp coconut Oil
  • 400ml coconut milk or coconut cream
  • 6 heaped tbsp korma or butter chicken paste – no additives
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 large bunch of English Spinach washed and chopped roughly
  • 3 medium eggplants grilled and cut into thick slices or cubes
  • 500g small button mushrooms or large mushroom quartered
  • 1 kg organic chicken thigh fillets – cut into bite sized pieces
  • 500ml chicken or vegetable stock
  • Cauliflower mash/steamed brown rice/quinoa to serve

* You will also need either a large slow cooker (mine is 6 litre) OR an equally large ovenproof pot with lid  if you are planning to transfer the whole pot to the oven.

Method

  1. Heat coconut oil in a large frying pan/wok (if you are planning to transfer curry a large slow cooker) or large ovenproof pot.
  2. Add onions and cook until soft.
  3. Add garlic and ginger to pan and fry further 2 mins.
  4. Stir in curry paste and stir in until fragrant.  Add coconut milk, lemon zest, and juice.
  5. Add the spinach in batches, using tongs to turn the leaves over to wilt them and make room for the next batch
  6. Transfer the spinach/curry sauce to a large slow cooker (unless you are using a large ovenproof pot in which case just keep adding the rest of the ingredient to this.)
  7. Add the eggplant, mushrooms and whatever vegetables you have decided to throw in.
  8. Add the chicken pieces – I like to brown mine first, which you can do the pan/wok you used to fry off your onions etc.  Or just pop the pieces in raw if you like.  Stir until well combined.
  9. You can now either transfer this dish to a very slow oven (preheated to 100C), or a LARGE slow cooker set to LOW if you are cooking for up to 8 hours or HIGH of cooking for up to 5 hours.
  10. Pour over the stock and cook for a minimum of 5hrs.
  11. Serve hot with your preferred choice of cauliflower mash, brown rice or quinoa. A nice raita made with a combination of Greek yogurt, thinly sliced or grated Lebanese cucumber, minced garlic and coriander is a delicious addition!

Enjoy!!

 

Makes enough for at least 8 serves (Probably with plenty of leftovers – this curry is AMAZING the next day!!!)