Luke's Bangin' Butter Chicken
INGREDIENTS:
500g free-range organic chicken thigh, diced (Can get pre-diced Lillydale chicken if that helps) 4 garlic cloves, finely chopped
1 brown onion, finely diced
1 long red chilli, finely diced
1 cup tinned cherry tomatoes (Mutti is great here)
4 tablespoons Best of the Bone Organic Turmeric, Ginger and Black Pepper Bone broth concentrate
1 heaped tablespoon of curry powder (Mingle do some good butter chicken ones)
1 400ml tin coconut cream
1-2 tablespoons peanut butter, almond, macadamia
1-2 tablespoons coconut oil or olive oil for frying
1 bunch fresh chopped herbs coriander to garnish
Sea salt and cracked pepper, to season
2 cups of cooked Basmati Rice
Fresh lime, to serve
METHOD
Heat your large, high-rimmed, non-stick, eco-friendly fry pan over medium heat and add your preferred oil ready for frying.
Add your finely chopped garlic, onion and chilli and sauté until softened, about 2 to 3 minutes. Now add your cherry tomatoes, BOTB Bone Broth, curry powder, peanut butter, and coconut cream and stir to combine and incorporate well. Reduce the heat to medium and add your chicken, cooking it gently in your thick sauce until cooked through and tender.
Serve alongside your favourite vegetables and/or rice, topped with freshly chopped coriander, season well with salt and pepper, and enjoy. If you've got any on hand, lemon or lime squeezed on top is a lovely addition.