Recipes

Ingredients

1. 2 tsp ABC Butter (or almond butter)
2. 200 g Chicken Thigh
3. 0.50 tsp Chilli Flakes
4. 200 g Coconut Cream (canned)
5. 0.50 cup Coriander (fresh)
6. 1 tsp Coriander Powder
7. 1 tsp Cumin Powder
8. 6 leaves Curry Leaves (fresh or dry)
9. 1 tsp Curry Powder
10. 2 tsp Extra Virgin Olive Oil
11. 2 clove Garlic (crushed)
12. 2 tsp Ginger
13. 30 g Mushrooms (chopped)
14. 1 tsp Paprika Powder
15. 1 whole Red Onion (finely chopped)
16. 2 tsp Salt (to taste)
17. 2 leaves Silverbeet (chopped)
18. 2 tsp Tomato Paste
19. 1 tsp Turmeric Powder
20. 50 ml Water

Instructions

1. Heat olive oil in a pan, add curry leaves and cook for 2 minutes until fragrant.
2. To the pan, add red onion, crushed garlic, ginger, and all spices; coriander powder, curry powder, turmeric, cumin, paprika and chilli flakes. Combine and cook on low to medium heat making sure the spices don't burn.
3. Chop chicken thighs into bite size pieces. Add chicken to the pan and increase to a medium/high heat for approx. 5 minutes, stirring as the chicken cooks.
4. Add the tomato paste and ABC butter. Stir to combine.
5. Pour in coconut cream and water. Stir to combine and let it simmer for another 5-7 minutes until the curry thickens.
6. Add chopped silverbeet and mushrooms. Season with salt.
7. Garnish with fresh coriander and lime wedges.
8. Serve with cauliflower rice.
9. Cauliflower Rice:
10. Grate cauliflower. Cook in a pan for 4 minutes on high heat with a splash of olive oil, squeeze of lime and salt to taste.