Recipe Cuisine: Others
Theme: Soul Spicy
Gluten free butter chicken
By: Stephanie
Ingredients
- Chicken thigh 800g
- 4 tbsp butter
- 4 tomatos
- 80g cashews
- 4 onions
- 8 cloves garlic
- 500ml chicken broth
- 250ml coconut milk
- 1/3 cup Butter chicken paste gf
- Veg of your choice I like cauliflower rice and broccoli.
- Tapioca flour to thicken sauce to preferred thickness.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM COCONUT MILK
Method
- Preparation:Dice up chicken thighs. Place in marinade and let it sit in the fridge for 4hrs. Place cashews in water and let them soak.
- Slice or dice onions. Crush garlic. Then saute them in a pan or pot with the butter until softened and aromatic. While they are softening, place tomatos and cashews (soaked and drained) into a blender and then blitz until smooth. When onion is at idea sauteedness, add to the pan or pot. Stir until it has thickened a bit.
- Add diced chicken cook for 1-2 mins at high. Then add 500ml of chicken bone broth and coconut cream. Cover and simmer until cooked...Add tapioca flour to thicken to your liking and then serve with veg.
