Ingredients
- 2 tsp ABC Butter (or almond butter)
- 200 g Chicken Thigh
- 0.50 tsp Chilli Flakes
- 200 g Coconut Cream (canned)
- 0.50 cup Coriander (fresh)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 6 leaves Curry Leaves (fresh or dry)
- 1 tsp Curry Powder
- 2 tsp Extra Virgin Olive Oil
- 2 clove Garlic (crushed)
- 2 tsp Ginger
- 30 g Mushrooms (chopped)
- 1 tsp Paprika Powder
- 1 whole Red Onion (finely chopped)
- 2 tsp Salt (to taste)
- 2 leaves Silverbeet (chopped)
- 2 tsp Tomato Paste
- 1 tsp Turmeric Powder
- 50 ml Water
Cauliflower Rice
- 1 cup Cauliflower Rice
- 1 halved Lime
Instructions
- 1. Heat olive oil in a pan, add curry leaves and cook for 2 minutes until fragrant.
- 2. To the pan, add red onion, crushed garlic, ginger, and all spices; coriander powder, curry powder, turmeric, cumin, paprika and chilli flakes. Combine and cook on low to medium heat making sure the spices don't burn.
- 3. Chop chicken thighs into bite size pieces. Add chicken to the pan and increase to a medium/high heat for approx. 5 minutes, stirring as the chicken cooks.
- 4. Add the tomato paste and ABC butter. Stir to combine.
- 5. Pour in coconut cream and water. Stir to combine and let it simmer for another 5-7 minutes until the curry thickens.
- 6. Add chopped silverbeet and mushrooms. Season with salt.
- 7. Garnish with fresh coriander and lime wedges.
- 8. Serve with cauliflower rice.
- 9. Cauliflower Rice:
- 10. Grate cauliflower. Cook in a pan for 4 minutes on high heat with a splash of olive oil, squeeze of lime and salt to taste.