Butter Chicken & Naan

Warm, creamy, rich and delicious! This butter chicken recipe is super simple, includes some hidden spinach and is easily made vegan by replacing the chicken with tofu or cauliflower. The naan bread is also simple & amazing! I use the same recipe for naan as I use for my gozleme batter. Its light, crispy and just the best texture! Perfect comfort food and very fitting for the winter solstice!

1 brown onion, diced

1 tbsp. (heaped) garam masala

1 tsp. curry powder

1 tsp. ground ginger

¼ - ½ tsp. chilli powder

2 tsp. coconut sugar

1x 400mL can coconut milk (I sometimes add a dash more for extra sauciness)

170g tomato paste

1 tbsp. organic corn flour or tapioca flour

1 ½ tsp. each of salt and pepper

900g chicken thigh or chicken breasts, diced

2 large handfuls baby spinach

Coriander, to serve

1.       Heat a large pan over medium heat and add one tablespoon of ghee or olive oil.  Add the diced onion and sauté for about 5 minutes.

2.       While this is cooking, mix together the garam masala, curry powder, ground ginger and chilli powder. Add this to the sautéed onions and cook for 1 minute.

3.       Stir in the coconut sugar, coconut milk, tomato paste, corn flour and salt and pepper until well combined and beginning to simmer.

4.       Add the diced chicken and stir until coated in the sauce. Bring to the boil and then reduce to a simmer and pop the lid on, leaving it to cook for 15 minutes, stirring occasionally to avoid sticking on the bottom.

5.       Meanwhile, cook the rice and naan bread.

6.       Turn the heat off and add the baby spinach. Stir until beginning to wilt, the pop the lid back on and leave to sit for 5 minutes. Serve hot topped with coriander and alongside rice and naan bread.

Rice

1 cup brown basmati rice

2 cups water

½ tsp. salt

2 tsp. ghee

1.       Soak or rinse the rice and then add it to a small saucepan with 2 cups of water and the salt. Bring to a boil with the lid on and then reduce to a simmer until all water is absorbed.

2.       Stir through the ghee and adjust the seasoning before serving.

Naan

1 cup almond meal

1 cup tapioca flour

1 cup (heaped) coconut almond milk

(I use Almond Quench or Coco Quench)

1.       Whisk the batter ingredients together in a medium sized bowl.

2.       Preheat a medium-sized non-stick frying pan over medium high heat – I use a crepe pan.

3.       Place 2 tsp. ghee into the pan and swirl to coat. Pour ¼ of the batter into the pan, swirling it like a crepe to spread to the edges. Allow to cook for a couple of minutes or until browned and turning crispy in sections. Spread some more ghee on top of it before flipping it over. Sprinkle with salt and serve immediately.