Coconut Butter Chicken
with Zucchini & Cashews
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
If it’s lingering ever-so-delightfully on your tongue, it’s gotta be butter chicken. For paleo purposes, that lavish texture comes from rich coconut milk, mingled with tomato and spices. Bite-size morsels of chicken and zucchini build out a curry topped with cashews.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Green zucchini
- 15ml Minced garlic
- 50g Diced onions
- 15ml Ginger paste
- 25g Roasted cashews
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30ml Tomato paste
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
52 g
Saturated Fat
34 g
Sodium
410 mg
Total Carb
26 g
Sugars
12 g
Protein
48 g
Fibre
5 g
Preparation
Start the chicken
- Pat the chicken dry and cut into bite-size pieces; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, turning occasionally, 2 to 3 min., until partially cooked.
- Transfer to a plate and reserve the pan.
Sauté the zucchini
- Meanwhile, medium-dice the zucchini.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the zucchini and sauté, 2 to 3 min., until beginning to soften.
- Add the onions, garlic and ginger. Sauté, 1 to 2 min., until fragrant.
- Add the tomato paste, remaining spices and S&P.
- Cook, stirring often, 1 to 2 min., until dark red.
Finish the chicken & make the sauce
- To the pan, add the chicken, coconut milk, ¼ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 5 to 8 min., until the chicken* is cooked through and the sauce has slightly thickened.
Plate your dish
- Divide the chicken and sauce between your plates.
- Garnish with the cashews. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
