Makes 6 servings
Macros: 355cal, fat 19g, carbs 28g, protein 19g, fibre 8g
1 tablespoon olive oil
3 cloves garlic, minced
1/2 yellow onion, finely diced
1 pound boneless skinless chicken breast or thighs, cut into bite size chunks
1 medium zucchini, finely diced
1 medium carrot, finely diced
Butter Chicken Sauce:
1 tablespoon minced ginger root or 1 teaspoon ground ginger
2 teaspoons yellow curry powder
1 tablespoon red thai curry paste
2 tablespoons garam masala spice
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon apple cider vinegar
1 heaping tablespoon coconut palm sugar (or cane sugar)
1/4 teaspoon salt
1 6 ounce can tomato paste
1 15 ounce can light coconut milk
1/2 cup raw cashews
In a blender add all of the butter chicken sauce ingredients and blend until completely smooth (this may take a couple minutes if you don't have a high speed blender like a Vitamix).
Heat a large deeper pan or skillet over medium-high heat and add in the oil, garlic, and onion.
Saute for 2 minutes until onions begin to soften.
Add in the chicken, zucchini, and carrot and cook, stirring often, for 8-10 minutes until chicken begins to slightly brown.
Pour the sauce into the pan and reduce heat to low-medium.
Bring everything to simmer, stirring often, and then partly the pan cover with a lid (on an angle), and let butter chicken simmer for another 5 minutes or so until chicken is fully cooked through.
Serve butter chicken over cooked basmati rice, cauliflower rice, naan/pita, potatoes or any other accompaniment of your choice.