How to make Butter Chicken Curry without onion or garlic | Rebecca Coomes, The Healthy Gut

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Marinate the chicken in spices: combine 2 teaspoons garam masala, 1 teaspoon each of cumin, coriander, turmeric, ginger, cardamom, and salt, and 0.5 teaspoon paprika and 0.5 to 1 teaspoon cayenne pepper in a bowl.

Pour in 1 can of coconut milk and stir to mix the spices completely through the coconut milk.

Add diced chicken thighs to the mixture, ensuring they are well coated with the marinade.

Cover and marinate in the fridge for at least 6 hours or preferably overnight.

Melt 1 to 2 tablespoons of coconut oil in a wok.

Brown the marinated chicken in batches, ensuring not to overcrowd the pan, until golden.

Remove browned chicken to a plate and continue browning the remaining pieces.

Once all chicken is browned, return it to the wok along with the remaining marinade.

Add juice of half a lemon and 2 tablespoons of tomato paste to the chicken and marinade.

Reduce heat and let the chicken simmer for about 10 minutes until fully cooked.

Taste and add salt as needed, seasoning at the end of cooking for best flavor development.

Serve in a bowl, garnished with chopped fresh coriander, and optionally with basmati rice or cauliflower rice.

Cooking Techniques

Equipment Needed

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Dietary

Allergens