Butter Chicken

GF, DF and RSF - Serves 4

Ingredients:

• 2 large chicken breasts

• 1 large sweet potato cubed

• 1 medium brocolli (florets)

• 1 cups of spinach

• 1 can of diced tomatoes

• 1 can of coconut cream 240ml

• 1 1/2 cups of brown rice

Sauce:

• 3 tbsp olive oil

• 2 garlic cloves finely diced

• 1 shallot finely diced

• 1 tsp of grated ginger

• 1 tbsp of curry powder

• 1 tbsp of garam masala

• 1 tbsp paprika

• 1 tsp chilli flakes

• 1 tsp ground cumin

• 2 tbsp lemon juice

• Salt and pepper

Method:

1. To make the sauce, add all sauce ingredients into a blender and blitz to make a paste.

2. Into a warm frypan add the paste into the pan and fry off for 3 minutes until you get that beautiful aroma.

3. Add in the brocolli and sweet potato and cook for 5 minutes.

4. Add in diced tomatoes and the coconut milk and bring to a simmer.

5. While this cooks, put a saucepan on and cooke your rice on according to packet instructions.

6. Now you can add in your diced chicken to the sauce mixture, stir and cook for around 15 minutes or until chcicken is cooked.

7. A few minutes before serving toss through the spinach and season with salt and pepper.