Butter Chicken

Hi Everyone!

A couple of weeks ago, I helped my step-mum Kate make some yummy Butter Chicken for dinner! Here’s the recipe šŸ˜€

Inspired by Peter Evans recipe from Family Food

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  • 2 tbls olive oil
  • 1 cup minced celery
  • 3 garlic cloves, minced
  • 2 tsp garam masala
  • 1 tsp each of: ground cardamon, ground coriander, ground ginger, ground cumin,Ā ground turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • 70g of tomato paste; or 4 tbls
  • Pinch of sea salt
  • 2 tbls lemon juice
  • 1 x 400ml coconut cream
  • 800g chicken thighs, cut into small pieces
  • Coriander leaves to serveHeat olive oil in deep pan over medium heat, add celery and garlic and cook for 4-5 minutes. Turn heat down to low and add spices and tomato paste and cook for 2 minutes. Add salt, lemon juice and coconut cream.

    Turn heat up to medium and bring sauce to a simmer, add chicken and stir to coat well.cover pan with lid and cook for 20-25 minutes until chicken cooked through, and sauce has thickened.

    Serve on black or wild rice with coriander leaves as garnish.

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Double Chocolate Bliss Balls

Hi Everyone!

For my first post, I decided to do something easy. So, with the help from my step-mum Kate, (who’s blog will be linked below) we made some delicious Bliss Balls!

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  • 1 cup of dates
  • 1/4 cup of hazelnuts
  • 1/4 cup of cashews
  • 1/4 cup of macadamias
  • 1/4 cup of pistachios
  • 4 squares (40 g) of 85% Lindt Chocolate
  • 2 tbs of dark coco
  • 1 cup of desiccated coconut
  • 1 tsp of vanilla paste
  • 2 tbs of pure maple syrup

Blend until doughy. Line a baking tray with paper, Ā roll the mixture into balls and coat in coconut. Put in the fridge until set.

You can use any nuts, but we just decided to use a variety šŸ™‚

Kate’s Blog