Hello everyone and Gong Xi Fa Cai (Happy Chinese New Year) to you all!
I made this very un-Chinese dish before the New Year and have had overwhelming requests to share the recipe I used. My kids absolutely SMASHED it, and I must admit that the adults in the house pretty well did too!
This recipe is based on the Skinnymixers Thermomix recipe for butter chicken. I came across the original recipe after it was recommended to me by my friend Sarah (thanks Sarah!). Find the link here. Thermomixers have never been my jam, but I have so many friends who use them and I reckon if it helps you to cook healthier and fresher, then “Woo Hoo! Do it!”
Some of the quantities here in my recipe are different (because I kind of ad lib as I go and use what I’ve got in the cupboard/fridge) and the method is different because I used a pressure cooker and not a Thermomix. But this is what worked for me and I am here to share it with you.
I also substituted out the butter (for olive oil) and the cream (for coconut cream) to make it dairy free. If you needed to be nut-free, you could totally omit the almond meal if you wanted to. The curry is so flavourful, that I don’t think it would make that much difference. As with all curries (and really all Asian dishes too) if you use fresh spices, your dish will taste soooo much better… BUT I used dried spices because… quite frankly, my garam marsala and ground cardamom were looking kind of lonely and unloved and I wanted to give them some attention. 😉
1.5 kg chicken thigh sliced (you could easily use breast in this, I just had chicken thighs in the freezer)
- ½ Tbsp salt
- ¼-½ tsp chilli powder
- 1 tsp garam masala
- ¼ tsp red food colouring and 2 drops of yellow food colouring
- 10 g ginger
- 1 clove garlic peeled
- 15 mL apple cider vinegar
Curry sauce ingredients to go into pressure cooker
- 50 g honey
- 1 bunch fresh coriander chopped
- 4 cloves of garlic chopped finely/crushed
- 20g of ginger microplaned
- 30mL of apple cider vinegar
- 1 can of diced tomatoes
- 170g (1 small tin) of tomato paste
- 300 g brown onions peeled, chopped fairly finely
- ½ cup of olive oil (or 125 g butter if you want to go non-dairy free)
- 1 stick cinnamon
- 1-2 tsp ground cardamom (or 5 pods bruised if using whole)
- 2 star anise
- 1-2 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp garam masala
- 150 g almond meal
- 1 can (400ml) coconut cream (or light coconut cream if you would prefer)
- Salt to taste at the end if desired
- Make your marinade (ie just put all your ingredients together in a bowl and mix together)
- Cut your chicken into strips and mix into the marinade
- Optional step: (I do this as I think browning adds more flavour – but you could just skip this if short of time/couldn’t be bothered) Brown your marinated chicken in a wok/frypan.
- Cover and place in fridge whilst you get the rest of the ingredients ready (at least 20 min or so)
- Place ALL of the curry sauce ingredients (except the almond meal and coconut cream) into your pressure cooker.
- Add about 1/3 of the can of coconut cream to the pressure cooker.
- Set your pressure cooker to “casserole” mode (ie 80kPa) for about 20 min and press START
- Stir through your almond meal and remaining coconut cream once the timer goes off that it is done.
- Serve hot with steamed rice, roti bread and some veggies on the side if you wish.
This was a dinner that we really enjoyed and the recipe made enough that there were leftovers for dinner another night (WINNING!!). It is definitely going on our regular rotation list!
I hope you guys love it too, and make sure you post me a pic and a comment (and hit like and share) if you do!!
Until next time,