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Method
Step 1
Heat half the ghee in a heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 2 mins each side or until browned. Transfer to a plate.
Step 2
Add onion and garlic to pan. Cook, stirring, for 2 mins or until onion softens. Stir in the curry paste and tomato paste. Cook, stirring, for 30 secs or until aromatic. Return the chicken to the pan and turn to coat. Add stock, coconut milk and cinnamon. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1¾ hours or until the chicken is very tender.
Step 3
Uncover and cook for a further 15 mins or until sauce thickens slightly.
Step 4
Meanwhile, heat remaining ghee in a large frying pan over medium-high heat. Add cauliflower rice. Cook, stirring often, for 4 mins or until tender. Add peas, cranberries and pistachio. Toss to combine and heat through. Season. Remove from heat. Add half the mint.
Step 5
Serve the cauliflower rice and curry with coconut and remaining mint.
1kg Coles Australian RSPCA Approved Chicken Thigh Fillets, halved
1 red onion, halved, sliced
2 garlic cloves, crushed
2/3 cups (200g) korma curry paste
1/4 cup (70g) tomato paste
1 cup (250ml) salt-reduced chicken stock
400ml coconut milk
2 cinnamon sticks or quills
500g pkt frozen cauliflower rice
3/4 cup (90g) frozen baby peas, thawed
1/3 cup (45g) dried cranberries, finely chopped
1/4 cup (35g) pistachio kernels, chopped
1/3 cup mint leaves
2 tbs shredded coconut, toasted
Description
Hearty and wholesome, this creamy butter chicken will be your new winter favourite. It's topped with toasted coconut and mint for a perfect finish.
Method
Step 1
Heat half the ghee in a heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 2 mins each side or until browned. Transfer to a plate.
Step 2
Add onion and garlic to pan. Cook, stirring, for 2 mins or until onion softens. Stir in the curry paste and tomato paste. Cook, stirring, for 30 secs or until aromatic. Return the chicken to the pan and turn to coat. Add stock, coconut milk and cinnamon. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1¾ hours or until the chicken is very tender.
Step 3
Uncover and cook for a further 15 mins or until sauce thickens slightly.
Step 4
Meanwhile, heat remaining ghee in a large frying pan over medium-high heat. Add cauliflower rice. Cook, stirring often, for 4 mins or until tender. Add peas, cranberries and pistachio. Toss to combine and heat through. Season. Remove from heat. Add half the mint.
Step 5
Serve the cauliflower rice and curry with coconut and remaining mint.
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