This flavorful dairy-free butter chicken is a healthy, gluten-free dish that’s easy to prepare on the stovetop or in a slow cooker. It’s a comforting meal packed with rich taste and perfect for any occasion!
INGREDIENTS
For the Chicken:
- 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-sized pieces
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
For the 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
- 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
INSTRUCTIONS
- Prepare the Sauce: In a blender, combine all the butter chicken sauce ingredients and blend until completely smooth. If you’re not using a high-speed blender, this may take a few minutes.
- Cook the Aromatics: Heat a large skillet or deep pan over medium-high heat. Add the olive oil, garlic, and onion. Sauté for about 2 minutes, or until the onions start to soften.
- Cook the Chicken and Vegetables: Add the chicken, zucchini, and carrot to the pan. Cook, stirring frequently, for 8-10 minutes, or until the chicken is lightly browned.
- Combine with Sauce: Pour the blended sauce into the pan. Reduce the heat to low-medium and stir to combine.
- Simmer: Bring the mixture to a gentle simmer. Partially cover the pan with a lid (angled slightly) and let it cook for about 5 more minutes, or until the chicken is fully cooked through.
- Serve: Spoon the butter chicken over your choice of cooked basmati rice, cauliflower rice, naan, pita, potatoes, or any preferred side. Enjoy!
