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Butter Chicken

Butter Chicken

Creamy and delicious Butter Chicken recipe for camping. Easy to make and can be made vegan. Perfect with nann bread.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • 1 Medium-sized Pot
  • 1 Frying Pan

Method
 

Rice
  1. In a medium saucepan bring coconut water, coconut milk, and rice to a full boil.
  2. Cover and simmer until liquid has been absorbed, about 20 minutes.
  3. Drain any excess liquid.
  4. Fluff with a fork, then let rest for 5 minutes.
Frying pan
  1. Add oil and onion to a non-stick frying pan for a couple of minutes on medium heat.
  2. Add the chickpeas, diced tomatoes, Tumeric, paprika and curry powder to the pan. Let it absorb all the flavours while mixing everything.
  3. Pour the coconut milk with tomato paste and peanut butter.
  4. Combine the cooked chicken with the remainder of the ingredients in the pan.
  5. Simmer for eight minutes, stirring often.
  6. Stir in the tamari before pulling it off the stove and serve.