Butter Chicken Curry

Hi everyone,

So I finally managed to create a curry! With having an allergy to nuts, tree nuts and coconut I found it very hard to get a recipe that already existed to work for me. I then came across a healthy recipe that the lovely Hairy Bikers created and decided that like them instead of coconut milk I could use natural yoghurt and double cream to give my curry that richness but smoothness as well. Hats of to the Hairy Bikers for boosting my idea!

I have double checked every ingredient I used and can confidently say that this recipe is completely Nut, Tree Nut Peanut, and Coconut free.

Ingredients: (This is to make enough for batch meals but you can reduce/increase the amount of each ingredient according to the number of guests you will be having.)

500g-1kg Diced Chicken (you can use chicken breasts or thighs otherwise)

175g Caster Sugar plus 2 tablespoons for the marinade

A small tube of Tomato Puree

3 tablespoons Ground Ginger or Mixed Spice (I used Mixed Spice from Tesco which contains- Cinnamon, Coriander Seeds, Nutmeg, Whole Cloves, Pimento & Ginger) plus 2 tablespoons for the marinade

3 teaspoons Chilli Flakes plus 2 teaspoons for the marinade

2 tablespoons Mixed Herbs plus 2 tablespoons for the marinade

Pinch of Salt

500g Natural Yoghurt

600ml Double Cream

200g Peas

3-6 Carrots (depending on size)

3-6 Potatoes (depending on size) But you can use any veg you have.

Method:

1. Start by preparing your vegetables. Peel and par boil the potatoes (ensuring they are not too soft). Peel and cook the carrots until soft.

2. In a small bowl, marinate your chicken by adding 2 tablespoons of caster sugar, ginger or mixed spice, chilli flakes and the mixed herbs with some oil. Add a pinch of salt and combine. You can prep this up to 12 hours ahead and leaving it in the fridge overnight.

3. Once you've marinaded the chicken, add to a wok or frying pan and cook the chicken thoroughly stirring occasionally.

4. To make the sauce add the butter, caster sugar, tomato puree, ginger or mixed spice, chilli flakes, mixed herbs, natural yoghurt and double cream, stirring to combine. Have a taste to see if the level of sweetness and spice is evened. If not add more sweetness (caster sugar) or spice (ginger or mixed spice) as you see fit.

5. Add the potatoes and carrots and combine with the sauce. Microwave the peas in a heatproof bowl of water for 5 minutes, drain and add to the sauce.

6. Add the cooked chicken and stir ensuring everything is covered in the sauce.

7. Serve with rice, naan bread/flatbreads, poppadom's etc. Don't have naan bread or poppadom's if you are allergic to nuts or tree nuts. They do or may contain nuts or tree nuts (always read the labels).

Enjoy!

Lily xx