22 Street Lane Nursery - Dish of the Month

December 2024 Dish of the Month Recipe

Butter Chicken (Non-Dairy)

Ingredients: • 5x chicken breasts, diced • Vegetables of your choice • 1x large onion, finely diced • 50g ginger, finely diced • 2x garlic cloves • 4x tins of chopped tomatoes • 1x tomato purée

• 25g garam masala • 25g turmeric spice • 2x star anise • 1x lemon, juiced • 5g chilli flakes • 500ml of Koko dairy-free coconut yoghurt • 2x Oatly dairy-free cream • A pinch of sea salt flakes and a twist of black pepper • 1x bunch of fresh coriander, finely diced • 1x chicken stock cube

Method: 1. Marinate the chicken overnight for best results using half of the spices and the coconut yoghurt. 2. Using a deep pan, add the finely diced onions, ginger and all of the spices on a low heat. Slowly caramelise until soft, adding your washed and prepared vegetables (We found vegetables such as courgettes and sweet potatoes work great with this dish.) 3. Once the vegetables are starting to soften, add your pre-marinated chicken breast. (This dish also works well with tofu, salmon, and even chickpeas.) 4. Seal all around the chicken, then add your final ingredients: the chopped tomatoes, paste stock and fresh coriander. Cook on low heat until the chicken reaches above 75oc and is nice and tender. 5. Serve with a nice basmati rice and warm naan.