The Green Kitchen

Ingredients

• 4 tablespoons of coconut oil (or ghee if you use dairy)
• 1 large brown onion, diced
• 4 garlic cloves, crushed
• 2 teaspoons garam masala
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• ½ teaspoon paprika
• 2 pinches cayenne pepper (optional)
• 1 teaspoon ground tumeric
• 1 teaspoon Himalayan pink salt
• 2 tablespoons lemon juice
• 2 ½ tablespoons tomato paste
• ¼ cup chicken stock or broth
• 1 1/4 cups coconut cream
• 700 g organic chicken thigh fillets, cut into bite-sized pieces
• Frizzeld curry leaves or fresh coriander leaves, to serve
• Cauliflower Rice to serve
• Serve with plenty of fresh lime and extra chilli
• Coconut and Lime chutney 
• 1 cup desiccated coconut 
• 1 cup coconut yoghurt
• 1/2 cup coriander chopped
• 1/2 green chilli
• 1 inch root ginger
• 1 tsp. garam masala
• 1/2 cup lime juice
• 2 Tbsp. honey or coconut sugar to taste
• 1 Tbsp. mustard seeds
• 1 handful curry leaves
• Avocado oil infused with lime

Method

Butter Chicken

Heat 4 tablespoons of coconut oil in a large saucepan over medium – high heat.
Add the onion and sauté for 3 – 4 minutes or until translucent.
Turn the heat down to medium and stir in the garlic, and spices. Mix well and sauté until fragrant, about 2 minutes.
Add the salt and tomatoes paste, cook for a further 1 minutes then add then lemon juice, chicken broth, coconut cream and the remainder of the ghee and mix well. Turn the heat up to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20 minutes, or until the chicken is cooked through.

Coconut Chutney

In a food processor blitz your coriander, green chilli and ginger with some avocado oil to form a paste. In a bowl mix desiccated coconut with yoghurt and lime juice, add the green paste, mix to combine, add honey, garam masala and salt then taste and adjust seasoning to get a great fresh vibrant chutney. Heat the coconut oil in a heavy-based saucepan over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then add the fresh curry leaves until they frizzle and crisp and garnish the chutney with the mustard seeds and crisp curry leaves. For an extra green splash drizzle with more avocado lime oil.