Everything just tastes better in a clay pot — even butter chicken! This version will help give your Friday-night curry a gut-friendly upgrade.
Ingredients: serves 4
- 2 tablespoons extra virgin olive oil
- 1 large brown onion, diced
- 4 garlic cloves, crushed
- 3 cm (114 inch) knob of fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 12 teaspoon ground coriander
- 12 teaspoon ground cinnamon
- 12 teaspoon ground turmeric
- 12 teaspoon chilli powder
- 1 teaspoon Celtic sea salt
- 750 g (1 lb 10 oz) boneless, skinless chicken thighs, halved or cut into pieces
- 1 bay leaf
- 400 ml (14 fl oz) tomato passata (puréed tomatoes)
- 250 ml (9 fl oz/1 cup) coconut cream
- 100 g (1 lb 10 oz) roasted unsalted cashews, crushed or finely chopped
- 2 tablespoons lemon juice
- Coriander (cilantro) leaves, to serve
Method:
- Heat the olive oil in a large clay pot or heavy-based saucepan over medium heat. Sauté the onion for 3–4 minutes, or until softened. Add the garlic and ginger and sauté for a further minute.
- Stir in the ground spices and salt and sauté for 2 minutes, or until fragrant.
- Add the chicken and cook, stirring frequently, for about 5 minutes, before adding the bay leaf, passata, coconut cream and cashews.
- Reduce the heat to low and simmer, uncovered, for 20–25 minutes, or until the chicken is cooked through.
- Stir in the lemon juice, scatter with coriander and serve with cauliflower rice or your choice of accompaniment.
