It’s no wonder butter chicken is a staple in Indian cuisine. Traditionally, this delicious dish is made by marinating chicken in a tomato-based curry sauce with bold spices, then cooking it to tender perfection in a tandoor, or clay, oven. Here, dairy is cleverly replaced by better-for-you “buttery” coconut oil – and all the cooking takes place right on your stovetop (no special equipment required!). Serve over chickpea pasta instead of rice for a low-carb, gluten-free dinner.
Dairy-Free Butter Chicken (Gluten-Free)
Total Time 45 minutes
Servings 4
Ingredients
- 1 pkg. (8 oz.) Explore Cuisine Chickpea Fusilli cooked
- 1 lb. organic chicken breast cubed
- 1/4 cup Nutiva Buttery Coconut Oil
- 1 small yellow onion diced
- 1 tsp. crushed garlic
- 1 tsp. diced ginger
- 1/2 cup tomato sauce
- 1/4 tsp. paprika
- 1 box Mike’s Organic Curry Love Yellow Thai Paste
- 1 can Native Forrest Coconut Cream
- 2 Tbsp. SunButter Sunflower Butter
- 1 lime
- 1/3 cup fresh organic cilantro
- Optional: chili powder
Instructions
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In frying pan over medium-high heat, cook coconut oil, onion, garlic and ginger until translucent. Add chicken and stir fry until white in color.
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Stir in tomato sauce, paprika, curry sauce, coconut cream and sunflower seed butter. Continue to cook until chicken is cooked through, 4 to 5 minutes.
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To serve, place chicken over pasta and garnish with squeeze of lime and fresh cilantro.
Recipe Notes
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Nutrition Facts
Dairy-Free Butter Chicken (Gluten-Free)
Amount Per Serving
Calories 983
Calories from Fat 495
% Daily Value*
Fat 55g85%
Carbohydrates 74g25%
Protein 48g96%
* Percent Daily Values are based on a 2000 calorie diet.