Butter Chicken
Creamy and delicious Butter Chicken recipe for camping. Easy to make and can be made vegan. Perfect with nann bread.
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.