Butter Chicken is a delicious and easy meal to make while camping in British Columbia. You will surely appreciate it after you’ve accomplished hiking to Laughing Falls.
Table of Contents
Plant-Based Delights
If you take out the chicken, this meal can be turned into a vegan meal. You can make nann bread to accompany your dish. Vegan bread tends to be safer for the digestive system. It can be an excellent alternative to wheat bread.
Butter Chicken
Purchasing shredded cooked chicken from a grocery store can make it easy to incorporate protein. The chicken is already de-boned for you and cut up into small pieces so it can be easily added to your Butter Chicken meal to save you time. For a similar price, you can buy the whole chicken. It will require more work but you’ll be able to use the entire chicken for multiple meals.
If you don’t have coconut water on hand, water can be used as an alternative. The coconut milk makes for a creamy and delicious consistency.
Pineapple Chicken Stirfry or Thai Chicken Pasta are fantastic recipe options as well after a day of hiking in the mountains or going for a kayaking day trip in Revelstoke.
Transforming the Recipe
Adapt the recipe to your liking and omit items you’d prefer not to eat. The ingredient measurements are meant for two couples or to be kept as leftovers if you don’t want to cook the following night camping. Cut the portion in half, if you’d prefer the right amount of food. Note: The ingredients currently include 1 can of coconut milk, chickpeas and diced tomatoes. If you want food for two people, you’ll either need to grab a smaller can of each or bring containers to store the additional food.
It’s a satisfying taste bursting with flavour that will also fill you up after a day in the outdoors.
Enjoy!
Butter Chicken
Equipment
- 1 Medium-sized Pot
- 1 Frying Pan
Ingredients
Coconut Rice
- 2 cups coconut water
- 1 can of coconut milk
- 1 ½ cups jasmine rice rinsed and drained
Main Dish
- 1 tbsp olive oil
- 1 chopped onion
- 1 can chickpeas rinsed and drained
- 1 can diced tomatoes
- 2 tsp Tumeric
- 2 tsp paprika
- 1 tbsp curry powder
- 1 can of coconut milk
- 1 can (156 mL) tomato paste
- ¼ cup peanut butter
- 1 shredded cooked chicken
- 1 tbsp tamari
Instructions
Rice
- In a medium saucepan bring coconut water, coconut milk, and rice to a full boil.
- Cover and simmer until liquid has been absorbed, about 20 minutes.
- Drain any excess liquid.
- Fluff with a fork, then let rest for 5 minutes.
Frying pan
- Add oil and onion to a non-stick frying pan for a couple of minutes on medium heat.
- Add the chickpeas, diced tomatoes, Tumeric, paprika and curry powder to the pan. Let it absorb all the flavours while mixing everything.
- Pour the coconut milk with tomato paste and peanut butter.
- Combine the cooked chicken with the remainder of the ingredients in the pan.
- Simmer for eight minutes, stirring often.
- Stir in the tamari before pulling it off the stove and serve.
Additional Links
- Shrimp Veggie Bowl
- Carrot Apple Loaf
- Fresh Summer Salad
- Mini Angel Food Cakes
- Fall Hikes in Banff and Yoho
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