Easy Butter Chicken

Ingredients

• 500g raw chicken breast, diced (instead of thigh)
• 267ml coconut cream
• 240g dry rice, sole served carb — staple
• 4g garam masala (about 2 tsp)
• 2 tsp ground coriander — staple
• 2 tsp ground cumin — staple
• 2 tsp paprika — staple
• 1.3g ground cinnamon (about 2/3 tsp)
• 4g salt (about 2/3 tsp)
• 20ml oil, total — staple
• 4 garlic cloves, crushed — staple
• 2g ground ginger (about 1 tsp), replaces fresh ginger
• 40g tomato paste
• 4g brown sugar — staple
• 10g butter — staple
• 300g broccoli florets
• 300g carrot, sliced
• Fresh coriander garnish, omitted

Method

1. Cook the rice according to its packet. Mix chicken with garam masala, coriander, cumin, paprika, cinnamon, ground ginger and salt.
2. Heat the oil in a wide pan and brown chicken in batches; return it all to the pan. Add garlic and cook 1 minute.
3. Add carrot, tomato paste, sugar and about 160ml water; simmer 5 minutes. Stir in coconut cream and broccoli and cook gently until the vegetables are tender and chicken thoroughly cooked, about 8–12 minutes. Add water as needed.
4. Stir through butter. Serve the curry with all vegetables in the sauce over the measured rice. No extra naan/roti or fresh herbs.

Notes

- Four-serve adaptation of the source six-serve recipe. Breast replaces thigh; dry ginger replaces fresh. Broccoli replaces the source green beans and cooks into the curry with carrot. Rice is the sole served carb. Freeze the unused ~133ml coconut cream promptly after opening. - Macros are estimates for four servings, including the served carb and all measured cooking oil; brand values vary. Each serve has at least 150g cooked non-potato vegetables. - Flexible proteins remain allowed; reprice and recalculate portions and macros for future meat swaps. Never use lamb, pre-cooked recipe protein or an unrequested steak cut. - Cool leftovers promptly, refrigerate, and reheat until piping hot.