Nut Butter Chicken - Luke Hines
Updated: Mar 17
Want an easy and quick dinner that tastes delicious? Try this. I add either 'Slendier' noodles/rice or an 'Empower' low carb wrap to mine for an even more filling meal.
150g free-range chicken thigh, breast or tenderloins
1 garlic clove finely diced
1/4 brown onion finely diced
1/4 long red chilli finely diced
1/4 cup(s) chicken stock or broth
1/4 teaspoon(s) dried chilli flakes
1/4 teaspoon(s) turmeric
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) ground coriander
1/4 teaspoon(s) garam masala
1/4 cup(s) coconut cream tinned
1-2 tablespoon(s) nut butter peanut, almond, macadamia
1 tablespoon(s) coconut oil/EVO for frying
1 tablespoon(s) fresh chopped herbs coriander or flat leaf parsley
Salt and cracked pepper to season
Heat your fry pan over medium heat and add your coconut oil ready for frying.
Add your garlic, onion and chilli and sauté until softened, 2 to 3 minutes.
Now add your nut butter, coconut cream and broth. Stir to combine and incorporate well.
Add your dried herbs and spices, stir well and you will now have a lovely thick sauce.
Add your chicken, cooking it gently in your thick sauce until cooked through and tender.
Serve topped with fresh chopped herbs, season well with salt and pepper and enjoy.
If you've got any on hand, lemon or lime squeezed on top is a lovely addition.