Mild Creamy Butter Chicken Curry
The ultimate comfort food awaits in this Mild Creamy Butter Chicken Curry. Rich, velvety, and easy to prepare, it's perfect for cozy weeknight dinners or gatherings. Indulge in the creamy goodness and make it tonight!
Equipment
- Chef's Knife
- Frying Pan
- Saucepan
- Wooden Spoon
Ingredients
- 4 tablespoons grass-fed ghee
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 2 tablespoons minced fresh ginger
- 2 tablespoons tomato paste
- 1 cup full-fat coconut milk
- 1/2 cup low FODMAP chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt
- 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
- 1/4 cup roughly chopped fresh cilantro leaves
Instructions
- In a large lidded saucepan, heat the ghee or coconut oil over a medium-low flame. Add the turmeric, cumin, garam masala, ginger, and tomato paste. Cook for 2 minutes, until a fragrant paste forms.
- Carefully stir in the coconut milk, chicken stock, lemon juice, and salt. Bring the sauce to a simmer and cook over medium-low heat until slightly reduced and golden in hue, about 10 minutes.
- Fold in the chicken thighs and continue to simmer over medium heat, stirring occasionally, for 10 minutes.
- Place the lid on the pan and simmer for another 5 to 10 minutes, until the chicken is tender enough to break apart with your spatula.
- Serve immediately with the cilantro as garnish.