Delhi "Butter" Chicken Curry
Kimberly
4-6
30-45 minutes
10 minutes
The best thing with Delhi is that you can use any meat, veg or lentils and follow this recipe to create a whole new dish. Even switch the coconut cream for tomatoes and it’s different again!
Delhi contains a good dose of garlic and onion powder so if you're super pushed for time or got the "Can't be fagged" vibes, skip adding the fresh stuff.
Fresh does add amazing flavour you can't beat so do it if you can. Perfect.
Ingredients
- 3 tbspn ghee or coconut oil
- 1 onion diced, optional if you're in a real rush!
- 3 garlic cloves, crushed or finely diced (again optional but super yum!)
- 1kg chicken thighs cubed
- 2 tablespoons of Delhi Secret Spice
- 1 ½ tspn unrefined salt
- 3 tbspn tomato purée or paste
- 2 tbspn lemon juice
- 400ml coconut cream ( I use Ayam brand)
- Fresh coriander and chilli to serve
Directions
Heat ghee on a moderate heat in a heavy based pot.
- Add the spices and stir to toast.
- Add the purée, lemon juice and coconut cream and bring to a simmer
- Stir through the chicken
- Bring back to a gentle boil then reduce the heat to a simmer for 20 minutes with the lid on.
- Cook for longer if you have time.
- Serve with cauliflower rice and salad.
