• Butter Chicken

    butter chicken

    Yes this recipe does include butter but only a small quantity and contrary to popular belief, natural butter is not unhealthy in most cases


    • 1 kg boneless, skinless chicken thighs, cut into bite size pieces
    • 1 medium red onion, diced
    • 3 tablespoons coconut oil
    • 400 grams tomato paste
    • 1/2 can full fat coconut milk
    • 2 cloves garlic, minced
    • 1/4 teaspoon nutmeg powder
    • 1/4 teaspoon cinnamon powder
    • 1/2 teaspoon coriander powder
    • 1 teaspoon curry powder
    • 1 teaspoon sea salt
    • 4 tablespoons unrefined butter


    1. Heat a large fry pan over a medium heat. Melt coconut butter and add onion. Saute until translucent
    2. Reduce heat to low, add all spices and garlic to create a paste
    3. Add tomato paste a stir through. The mixture will be quite thick
    4. Turn the heat back up to medium and add coconut milk and salt. Use a whisk to bland everything well
    5. Bring to a simmer and add chicken pieces. Cover, reduce heat slightly and cook for 15-20 minutes or until chicken is cooked through
    6. After chicken is cooked, add butter and allow to melt while stirring through