Pumpkin and carrot butter chicken
Here is my (much healthier and delicious) take on the takeaway favourite. It’s got the same creamy, mildly spiced, tomato flavour, but is packed with veges and has much less fat and sugar.
600-700g chicken thighs (boneless,
1 onion, finely chopped
1 tbsp each of garam masala, ground
cumin, smoked paprika
1 tsp each ground coriander, ground
¼-½ tsp ground chilli (optional) 2 garlic cloves, minced
2 tsp fresh ginger, finely grated
Zest of ½ lemon
1 tsp salt
A good drizzle of cooking oil
1½-2 cups butternut pumpkin,
1 carrot, grated
400g can crushed tomatoes
2-3 tbsp tomato paste
½–2∕3 cup cream (or coconut cream) Salt and pepper
3 tbsp natural unsweetened
yoghurt (dairy or coconut)
¼ cup natural unsweetened yoghurt
(dairy or coconut)
¼ cup coriander, chopped
1. Pat chicken dry then cut into 2-3cm cubes. Combine with onion, spices, garlic, ginger, lemon zest and salt.
2. Heat oil in a large fry pan on medium heat. Add chicken, onion and spices, and cook for about 10-12 mins or until starting to brown (the chicken doesn’t have to be cooked through yet). If at any time the chicken and spices are catching on the bottom of the pan and burning, add a few tablespoons of water and stir.
3. Stir in grated pumpkin, carrot, tomatoes, tomato paste and cream. Simmer for 5-10 mins or until sauce is reduced slightly and chicken is cooked through. Season to taste.
4. Remove from heat and stir through yoghurt.
5. Garnish with more yoghurt and coriander. Serve with rice.