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This butter chicken recipe released by Foodie and TV star Sarah Graham in partnership with UCOOK’s e-food site will satisfy your craving for flavoursome chicken and convenience!

Butter Chicken with Coconut Cauli Rice

Original recipe serves 4
Active cooking time: 20 min

Inactive cooking time: 420 min 

Ingredients Portion for 1 Portion for 2 Portion for 4
Deboned chicken thighs 2 whole 4 whole 8 whole
Tumeric 1 ml 1 ml 2 ml
Ground coriander 1 ml 1 ml 2 ml
Cinnamon 1 ml 1 ml 2 ml
Chilli flakes 1 ml 1 ml 1 ml
Medium hot curry powder / Garam masala 1.25 ml 2.5 ml 5 ml
Ginger 2.5 g 5 g 10 g
Garlic clove 1 whole 1 whole 1 whole
Cooked tomato 25 g 50 g 100 g
Tomato paste 2.5 ml 5 ml 10 ml
Honey 8 ml 8 ml 8 ml
Coconut milk 100 ml 200 ml 400 ml
Cauliflower 50 g 100 g 200 g
Cardamom pod 1 whole 2 whole 3 whole
Coriander 1.25 g 2.5 g 5 g
Ground almonds 15 g 30 g 45 g

What you’ll need

1 tbsp. olive oil

1 tbsp. butter

Salt and freshly ground black pepper to taste

To serve:

1 small bunch fresh coriander

2 tbsp. roasted slivered almonds

Reserved coconut milk (see above)

What to do

Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the chicken and cook for about 5 minutes or until golden on all sides. Remove the chicken with a slotted spoon and set aside. Add the spices and fresh ginger to the saucepan and cook for about 1 minute until fragrant. Add the garlic and cook for another minute. Add the remaining ingredients, as well as the chicken pieces, turn the heat down to medium-low and leave to simmer for about 15 minutes.

Cauli rice: Roughly chop the cauliflower and add to a food processor. Pulse until you have rough, rice-like grains. Add the coconut milk to a saucepan, bring to a simmer and then add the cauliflower and cardamom. Cook for 3 to 4 minutes, drain off any excess liquid and season to taste. Serve the curry and cauli rice in warmed bowls topped with fresh coriander, slivered almonds and an extra drizzle of coconut milk.

Chef’s Tip: The cauli rice is optional. Add a can of rinsed and drained lentils for a speedier, simpler option if you prefer. Sweeten to taste with about 1 tsp. sweetener of your choice.

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By: Sarah Graham

Source and image: UCOOK

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