Coconut Spinach Butter-less Chicken Recipe
Jasmine Dolotov
This dairy free version of the classic and fragrant Indian dish Butter Chicken is not only allergen friendly, but also packed with iron rich spinach. Each serving contains 24g of protein! This creamy, delicious and healthy coconut spinach butter-less chicken over some cauliflower rice is one of my family’s favourite dinners.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Indian
- 140 g spinach
- 1 onion large
- 2x 400 ml cans of coconut milk thick, not light
- 100 g shiitake mushrooms
- 796 ml can of crushed tomatoes
- 2.5 lbs boneless chicken breast cut into small cubes
- 1 ginger size of a thumb
- 5 cloves garlic
- 1 tbsp spice (garam masala)
- ½ tsp smoked paprika
- 1 tsp turmeric
- 1 tsp cayenne pepper
- ½ tsp Himalayan or Sea Salt
- 1/2 tsp black pepper
- 2 tbsp coconut sugar
- 1 cup plain unsweetened coconut yogourt Optional
- 3 cups cauliflower rice pre-"riced" or grate a head of cauliflower
In a blender or food processor, pre-blend the spinach into fine pieces
Add coconut milk and continue blending with spinach
In two separate pans, caramelize the mushrooms and onions on low heat in coconut oil
Combine the mushrooms and onions into one pan. Add in the ginger and garlic for 2-3min
Then add in all your spices and sugar, mixing well until fragrant
Add the chicken and pour the spinach, coconut milk mixture into the pan
Bring to a gentle boil, then lower the heat and simmer for 10-15min until the chicken is cooked.
Saute your cauliflower rice in a bit of coconut oil
(Optional) add 1 cup of plain coconut yogourt to the chicken and sauce at the end once the stove is turned off (will thicken slightly and take some of the kick out of the spice if you prefer mild)
Serve the coconut spinach butter-less chicken over the cauliflower rice. Enjoy!
Keyword Butter Chicken, Coconut Milk Butter Chicken, Dairy Free, Spinach