Tight Butter Chicken
This recipe has all the wonderful flavours of Butter Chicken and provides many more nourishing benefits not found in take-out. It’s simple to make and will quickly become a staple in your meal prep. You can swap the full fat (can) coconut milk for a lower fat version (carton) however the flavour will be compromised slightly. The carton version of coconut milk also doesn’t heat well but it’s a great substitution if weight loss is a big focus for you. This recipe will provide you with plenty of leftovers for lunches.
2 TBSP coconut oil
1 yellow onion (thinly sliced)
1 red pepper (thinly sliced)
1 yellow pepper (thinly sliced)
4 TBSP red curry paste
4 boneless, skinless chicken breasts, thinly sliced
4 cups coconut milk
1/2 cup basil leaves
Cooked quinoa or brown rice
Heat oil in a large skillet over medium heat.
Add onion, red and yellow peppers and sauté until vegetables soften (about 3-5 minutes).
Add curry paste to vegetables and stir for 1 minute till vegetables are evenly coated.
Add sliced chicken, sauté in mixture for 1 minute.
Add coconut milk, bring mixture to a boil. Lower heat and simmer until vegetables are tender and chicken is cooked through, about 10 minutes.
Add basil leaves, reserving a few for a garnish.
Serve with cooked quinoa and cucumber salad.
1 serving = 1/2 cup cooked quinoa and 1 cup Tight Butter Chicken mixture.