Grounding Butter Chicken

 

There is just something comforting about even the thought of coming home to a glorious Butter Chicken isn’t there. I am not sure if it is the incredible combination of grounding spices, the incredible smell, childhood memories or the combination of them all that warms my heart. I am deeply passionate about using food as medicine and infusing Traditional Chinese Medicine and Ayurveda into the modern aged diet.

Why?

Because these ancient health and wellness philosophies carry great weight when it comes to knowledge and incredible healing powers. In each of my recipes, you will find how selective ingredients in each dish operate on an energetic and scientific basis. Take a look below to see the goodness hidden inside my Grounding Butter Chicken.

Chicken Thigh

When it comes to my thoughts on animal-based products, I believe that if you choose to consume meat, it is important to source organic sources not only for your health but for the planet. Chicken thigh is full of Vitamin B3 (Niacin) which helps keep your cells talking to each other, energy production and cancer prevention, Selenium which helps to regenerate the activity of Vitamin C and E, and Vitamin B12 which helps for energy production and maintaining the chemical balance within the body. 

COYO Coconut Yoghurt

For those of you who can’t tolerate dairy, this is my favourite coconut yoghurt. Co-founded by  Sandra Gosling, Naturopath and trained bacteriologist, COYO uses only the finest organic ingredients and vegan plant-based cultures throughout their range to promote gut health for true wellness. COYO does not contain any empty calories, fillers, preservatives, additives, refined sugars, or artificial anything which can be found in other varieties. I love using COYO coconut yoghurt in both sweet and savoury dishes, so stay tuned to see what else we whip up using their incredible range.

Ginger

Contains Gingerol (a substance with powerful medicinal properties), assists digestion, reduces nausea and helps fight the flu and the common cold, is effective against exercise-induced muscle pain, helps to regulate blood sugar and decreases the risk of heart disease. Energetically ginger provides incredible grounding properties which help to keep your nervous system at bay and promote rest and digest a.k.a Parasympathetic Nervous System. 

Parsley

Don’t be fooled by this household herb as it contains an abundance of nutrients that are often not acknowledged. Parsley contains anti-cancer properties, helps to manage diabetes and rheumatoid arthritis, provides relief from gastrointestinal issues such as gas, bloating and nausea, helps to strengthen the immune system, reduces water retention, helps to cleanse the blood, boosts metabolism, supports liver detoxification and treats bad breath.

I love using fresh parsley as the base of most of my salads to give your meals a little more depth and support your digestive capacity. Bonus, If you ever need to get rid of that garlic breath, try munching on some fresh parsley afterwards as it helps to cleanse your palette. 

Pumpkin

If there was one vegetable I couldn’t live without it would most likely be the glorious pumpkin. Not only does pumpkin provide the body with an abundance of goodness, but it is also extremely versatile allowing it to shine in both sweet and savoury dishes. I love to roast pumpkin as it helps to bring out that sweetness and add a little more depth to the meal (try roasting and freezing pumpkin to add to your smoothie bowls.

Pumpkin is incredible for your skin thanks to its rich content of beta-carotene which is later converted into vitamin A inside your body.  Vitamin A is also incredible for proper liver, gut and immune function which are all vital for good health, especially this time of year leading into the flu frenzy. Believe it or not, pumpkin is also a rich source of magnesium which most of us are deficient in. Magnesium is responsible for over 300 reactions inside the body, so when we lack this vital nutrient our entire body begins to suffer. 

Turmeric

I am sure by now after all the hype that you are aware of the incredible health benefits that turmeric can deliver to your body. Turmeric is a rich source of antioxidants which help to reduce inflammation, provide pain relief,  boost skin health, helps to reduce the risk of cancer, reduce depression, helps to prevent blood clots and assist liver detoxification.

It is important to note that you must always opt for organic as commercial products are ridden with harmful chemicals and have stripped the true goodness away (not visible by the naked eye). Also, don’t forget that in order to get the most out of your turmeric you must serve it with cracked black pepper and a good serving of high-quality fat (I love organic ghee or coconut cream/yoghurt) like I have done in this recipe.

Serves 4

Ingredients

6 chicken thighs, cut into small chunks

1/2 cup AYAM Organic Coconut Cream or COYO Probiotic Natural Coconut Yogurt

1/2 medium jap pumpkin, cut into cubes.

1 tin organic chopped tomatoes

1 cup pineapple, roughly chopped

1 lime, zest and juice + 1 extra time to serve

1 tbsp ground turmeric

1 tsp garam masala

1 tsp ground coriander

1 tsp ground ginger

½ tsp ground cinnamon

½ tsp sea salt 

2 kaffir lime leaves (optional) finely chopped

Good pinch of cracked black pepper

To Serve

Steamed wild rice

Flat leafed parsley

Lime

COYO Probiotic Natural Coconut Yogurt (I love this one)

Create

  1. Pour the coconut cream into your slow cooker and add the spices, kaffir lime leaves, salt, and pepper, using a spatula to combine.

  2. Now add the tinned tomatoes, pumpkin pineapple, chicken thighs, lime zest, and juice, adjusting the slow cooker to high heat (if yours has this option) for 30 minutes to get things moving.

  3. Once the slow cooker has been on high for 30 minutes, turn it down to the lower setting and allow it to cook for at least 4 hours (try not to cook it for any more than 6 hours as the chicken can become dry).

  4. Serve a big spoonful of butter chicken with cooked wild rice, a squeeze of fresh lime, a dollop of coconut yoghurt, and a good handful of flat-leaf parsley.

    Enjoy!

Please note that you do not have to use a slow cooker to cook this meal, if unavailable. This dish can also be prepared on the stovetop, using a large pan.

  1. Add 1 tbsp fat (coconut oil, organic ghee/butter) to the pan over medium heat.

  2. Once melted, add the spices, kaffir lime leaves, salt, and pepper, and use a spatula to combine.

  3. Once the spices have released their aromas (roughly 2-3 mins) add chicken and brown.

  4. Once the chicken is golden brown on the edges. add tinned tomatoes, pumpkin, pineapple, lime zest, and juice.

  5. Reduce the heat to a low and allow to simmer for 30 minutes.

  6. Serve with cooked wild rice, a squeeze of fresh lime, a dollop of coconut yoghurt, and a good handful of flat-leaf parsley.

 
Laura Saunders