Where has the sun gone! I thought I’d be changing my seasonal cooking style to salads and protein, but instead I’m still cooking up soups and curries. 

This is on the menu for us tonight as I’m trying to add more dishes to our weekly menu to get my fussy girls to eat more food….other wise I am sure they will either starve in our upcoming trip to Nepal or get completely constipated living on rice!

This dinner is easy, plus super healthy and doesn’t have any hidden sugar in the sauce ingredients like other curry sauces do.  This is one of the meals on my 6 Week Weight Loss Programs and I haven’t had a client complain about it yet!

I find a lot of curry recipes have lots of onion and garlic added which makes it hard for FODMAPers or those who have “fructose friendly” dietary requirements. Butter chicken can me made pretty quickly; it’s generally a winner all around with kids and adults. 

Normally butter chicken has at least 100 grams of butter added….this butter chicken doesn’t actually have any butter in it at all! It’s got coconut oil as an alternative…you won’t taste the difference. Plus coconut oil, although still a saturated fat, has immune boosting properties to it too and is a good oil for gut health too.

*I normally serve mine with steamed veges on the side as my kids are fussy and don’t like things all mixed in together. But you could add approximately 4 cups of green veges in the last ten minutes of cooking, such as zucchini, broccoli, beans and spinach. Or even just stir some baby spinach through at the end for extra iron and greens.   

INGREDIENTS:

• 1 tbsp ground cumin
• 1 tsp fennel seeds
• 1 tbsp garam masala
• 1 tbsp turmeric
• 2 garlic cloves (or 2 tsp garlic oil for FODMAP people)
• 4 cm ginger, chopped finely or 1 tbsp minced ginger 
• 3 x spring onions, sliced (green part only for FODMAP people)
• 500g chicken thighs, sliced into cubes
• 1 x tbsp olive oil
• 2 tbsp coconut oil
• 1 x tin tomatoes or 440g passata
• 1 x cup chicken stock (or 1 tbsp Mama Megs Immortal Health Chicken Stock Paste mixed in with 1 x cup boiling water)
• 150g almond meal (on a side note – try cashew meal makes it really creamy) 
• 1/2 can light coconut milk
• 1/2 cup coriander for garnish 
• 2 x cups cooked rice

Get yourself all prepped; slice spring onions, finely chop the ginger and garlic cloves if using. Start cooking rice according to packet instructions. Chop chicken into bite size pieces, removing any fat or skin. Season with salt n pepper.

Add olive oil to a large fry pan or stock pot.  Add the chopped chicken thighs with the spring onions, ginger, garlic, turmeric, cumin, fennel seeds and garam masala  and cook for 3 minutes, until chicken is coated with the spices. Add the coconut oil and half of the coconut milk and cook for another minute or so. Next add the chicken stock with the tinned tomatoes.  Cook for approximately 15 mins, then add the almond meal and cook for another 5 minutes. Add the rest of the coconut milk and stir through for a few more minutes until coconut milk is heated. Season to taste.

Serve with half a cup of rice per person and add coriander. 

*I normally serve mine with steamed veges on the side as my kids are fussy and don’t like things all mixed in together. But you could add approximately 4 cups of green veges in the last 5 minutes of cooking, such as zucchini, broccoli, beans and spinach. Or even just stir some baby spinach through at the end for extra iron and greens.