Butter Chicken
Serves: 16
Total Cook Time: 60
Prep Time: 30
Cook Time: 30
Ingredients
- 4 pounds boneless skinless chicken thighs
- 1 cup vegan butter
- 4 large onion, diced small
- 4 tablespoons ginger
- 4 tablespoons minced garlic
- 1/2 cup garam masala
- 4 tablespoons curry powder
- 2 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 2 tablespoon salt
- 2 teaspoon pepper
- 4 teaspoons onion powder
- 6 ounces tomato paste
- 5 (13.5 oz) canned full fat coconut milk
- 8 carrots
- 1 bag of sweet peas
Instructions
- Prepare rice.
- Cut chicken thighs into bite sized pieces, and cook over medium heat, about 15 minutes.
- Melt the vegan butter in a large pan over medium heat.
- Saute the onion for 5-6 minutes in the butter, then add the ginger and garlic and cook for 1 more minute.
- Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined. Simmer for 5-10 minutes, stirring frequently.
- Add the chicken to the sauce, serve over rice.
