Fast butter chicken

By Julie Daniluk
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This is my go-to recipe for feeding my family in a hurry. You can make it with brined Jackfruit or chickpeas if you want a vegan option. If you use a roasted chicken, use the bones to make broth for the next morning. You can halve this recipe if desired, but I like to eat it for lunch the next day or freeze the leftovers for future meals.

SERVES
12

Ingredients

  • 3 cups chopped onion
  • 2 tablespoons avocado oil
  • 1 teaspoon unrefined sea salt, divided
  • 8 skinless chicken thighs or 3-4 breasts, chopped into 2-inch cubes
  • 2-3 tablespoons mild curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon cinnamon
  • 2 cups tomato sauce
  • 3 cups pumpkin puree
  • 14 oz canned coconut milk or cream
  • 2 teaspoons honey or 5-8 drops of stevia or monk fruit (optional)

Directions

  1. In a large pot over medium heat, sauté onions in oil with half the salt until they soften, about three minutes.
  2. Add chicken (or chickpeas for a vegan option) and cook for 15 minutes.
  3. Add remaining salt, spices, tomato sauce, sweetener, pumpkin puree, and coconut cream to a blender and pulse to combine into a thick sauce.
  4. Add the sauce over the chicken and warm through for five minutes. Serve over cauliflower rice and salad or cooked quinoa if you eat grain. Enjoy!

Recipe from The Hot Detox By Julie Daniluk RHN Permission granted by Harper Collins.

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