NO BUTTER BUTTER CHICKEN
INGREDIENTS
500g chicken strips
1 tbs onion powder
1 tsp garlic powder
1 tsp ginger powder
2 tsp curry powder
1 tsp cumin
1 tsp coriander
1 can organic tomatoes
1/4 cup natural coconut yoghurt
2 tbs almond butter
1 tsp himalayan salt
2 tbs honey
METHOD
Add spices, tomatoes, coconut yoghurt, almond butter, salt, honey and 1 cup of water into a blender and blitz until smooth.
Heat a large pan over medium-high heat and add 1 tbs coconut oil.
Brown chicken strips in the pan and then add blended curry mixture.
Bring to a simmer and reduce heat to medium/low, cover the pan and cook for 10-12 minutes or until the chicken is cooked through.
While the curry is cooking, prepare some cauliflower rice and steamed veg to serve with.