Ingredients: |
Ingredients: Serves: 2
Ingredients for Butter Chicken:
1 chicken breast (or tofu or cauliflower or eggplant)
1 tablespoon butter
1 teaspoon turmeric
2 teaspoon garam masala
1 teaspoon cumin
1 clove garlic
1 inch nub fresh ginger
15 ounce tomato puree
5 mint leaves
1/2 cup yogurt
1 lemon wedge
3/4 cup coconut milk, stirred
good quality naan bread
torn cilantro (optional garnish)
Ingredients for the Coconut Rice:
1 cup Jasmine rice
1¼ cups water
1/2 cup coconut milk, stirred
2 makrut or kafir lime leaves, lightly bruised
zest of 1/2 lime
kosher salt, to taste
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Directions: |
Directions:Procedure for Butter Chicken:
Cube, salt, and pepper your chicken.
Place a pan over high heat. Add butter to melt. Sauté chicken until just browned.
Smash garlic. Open tomato puree and coconut milk cans.
Add seasonings to browned chicken, toss to toast.
Toss in the garlic and ginger (whole) into the pan.
Add tomato puree and simmer for about 10 minutes.
Chop mint and combine with yogurt. Add salt, pepper, and squeeze of lemon.
Toast your naan bread in a dry pan until warm and crispy.
Stir coconut milk into chicken and warm through. Garnish with torn cilantro.
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Procedure for Coconut Rice:
In a medium sauce pot, bring the water and coconut milk to a simmer.
Rinse jasmine rice under cold water, shaking and stirring periodically, until the water runs clear.
Add the rice, coconut milk, and makrut or kefir lime leaves to the simmering water.
Cover the pot with a lid or foil and cook on low heat for approximately 15 minutes.
Turn off the heat and let sit, undisturbed, for at least 5 minutes.
Uncover, add lime zest and salt and fluff with a fork. |
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