This may quickly become a weekly staple, and it couples as one of the most anti-inflammatory dishes for you and your family. BOOM. The ginger, the turmeric, the bone broth, the fats, the proteins - all of it! It can be a fun one to make with your little ones, too, because it really is like making a potion when you are adding all the different beautiful ingredients. Our little one asks for this at least every couple of days, and demolishes two bowls every time. We hope you love it as much as we do!
The (very good for you) Butter Chicken
Ingredients:
- 1kg chicken thighs
- 3 tsp coriander seeds or ground coriander seeds
- 3 tsp fennel seeds or ground fennel seeds
- 1 tsp garam masala
- 20g fresh ginger or 2 tsp dried ginger
- 1 tsp turmeric powder
- 70g ghee
- 1 tsp cinnamon
- 150g tomato paste
- 1 x 400ml can of coconut cream (we prefer the Ayam brand)
- 3-4 medium garlic cloves
- 1 brown onion
- ½ cup water or bone broth
- Juice of 1 lemon (or to taste)
- Salt and pepper to taste, don't go gentle on the salt - it brings out the flavours!
- Optional; garnish with coriander
-
Your choice of vegetables;
- Broccoli
- Zucchini
- Green beans
- Carrot
- Pumpkin
- ... You choose!
Method:
- If your spices are whole, grind all the spices by blending them in your choice of blender, and then heat a pan to medium heat, and add the spices to the pan until fragrant, but absolutely don't burn them!
- Remove from the heat and blend the spices with all the remaining ingredients except the chicken, vegetables of choice and garnish.
- Turn off the heat while you dice the chicken into bite-sized pieces.
- Heat up the same pan again, and allow it to become quite hot before adding in the ghee.
- Add in 1 tbsp ghee into your heated pan, add the chicken and brown it lightly on the outside.
- Either, pop all ingredients into your slow cooker and cook on low for 3.5 hours adding vegetables after 2 hours to give them the last hour to cook, OR, add the sauce to the pan along with the chicken and simmer for around 30 minutes on low or until the chicken and vegetables are cooked to your liking.
- Season to taste once it is complete, by adding more salt, a little chilli if you please, more lemon juice and of course by adding fresh herbs of choice at the end, such as coriander.
Gut Friendly Turmeric Rice
Ingredients:
2 cups jasmine rice
2 1/2 cups filtered water or broth (less if you soak for over 3 hours, see below)
2 tsps turmeric
Salt to taste
2 tbsp ghee or coconut oil
Method:
- Rinse the rice thoroughly until the water runs clear.
- If you have the time (you choose how long, some or none!), soak the rice for 2-8 hours in filtered water and 2 tbsp apple cider vinegar OR a fermented medium such as coconut water kefir. The length of time depends how long you have, but the longer the better, and please note if you soak for above 3 hours then you may require less water, so please add 1/4 cup less of water and then add more towards the end of the cooking if you feel it needs a little more, but you shouldn't!
- Drain out the water as much as possible in a fine mesh strainer, add to a medium sized pot, cover in the fresh filtered water and add in the turmeric and chosen fat.
- Bring to a simmer, cover, and then cook for roughly 15 minutes or until the water has been absorbed by the rice, occasionally stirring. Once you feel it is cooked, give it a good stir and then keep covered until you're ready to serve.
Enjoy!
