GF and IBS Friendly Butter Chicken Curry

Approx 30mins, Feeds 4

See below for Dairy Free/Lactose Free and Vegan/Vegetarian Options

I absolutely LOVE curry, but neither have the time nor effort to make it from scratch. Unfortunately for me, my IBS trigger- onion- eventually became a full blown allergy, and let me tell you, finding GF and onion free pre made sauces is absolutely impossible. So this is my hack recipe to making GF and onion free curry from scratch, without excessive effort or time. Please note this is inspired and largely taken from Gewurzhaus, however I majorly disagree with their quantities and method lol. Gewurzhaus spice however is the hero of this dish so please give them some love!

I do want to recreate this recipe without the premixed spice, but need to trial the quantities a few more times before it is ready. I will post the updated version as soon as I'm confident about my recreation.

You know my deal with writing too much before a recipe so here goes!

INGREDIENTS

Approx 100g of breast chicken per person

1 can of coconut cream (400mL)

170g of tomato paste (1 can if you are in Australia)

50g of butter

1/2 tbsp of Gewurzhaus Butter Chicken spice

50g of leek (onion for anyone other than me, or without an onion allergy)

2tsp of diced garlic (1-2 cloves)

Salt and Pepper

Coriander to garnish

STEPS

1. Pre-prep you chicken by cutting it chicken into 1.5cm by 1.5cm cubes.

2. Dice your leek (or onion) and place it in a pan with your butter and garlic on medium high heat.

3. Once the fragrant add your Gewurzhaus spice stirring until you can smell it (aprox 1-2mins).

4. Add you tomato paste stirring for 1-2 mins.

5. Add your coconut cream, stirring until mixed evenly.

6. Season with salt and pepper

7. Add your chicken and cook for approximately 12-15mins (if worried remove the largest piece of chicken you can find and cut it in half, if it is white the whole way through, i.e. no pink, it is fully cooked).

8. Serve on rice and garnish with coriander.

   
   

   Best eaten with papadums! (I have attached a photo of my favourite cheap papadums from Aldi below, it should be noted that although they are made with rice flower, they may have cross contamination so are appropriate for gluten intolerant people such as myself, but not celiacs)

Note: you can add any vegetables of your choice, if a hard vegetable add in with your chicken to ensure they soften (i.e. carrots), if a soft vegetable (i.e. zucchini) add after the chicken and cook on medium to low heat for approx 5 mins.

DIETARY ALTERATIONS

Please note I have not tried all these alterations, but recommend them using my cooking experiences in other recipes

Dairy free/lactose free

• substitute your butter with Nuttlex or lactose free margarine, I recommend increasing the quantity as these are less dense, i.e. use 90-100g

Vegan/Vegetarian

• substitute the chicken with cauliflower cooking for the same amount of time, I also recommend pre cooking it in the airfryer or oven if you like your cauliflower crispy

• if you precook your cauliflower, add it to the sauce and cook on medium to low heat for 2-3 mins

PAPADUM RECOMMENDATION