Indian food part 1

Indian food is tough for those who can't have milk as it is laced with ghee (clarified butter) and cream. After some experimentation and recipe try-outs, I have come up with a dairy free version of Butter Chicken that's just as good. My secret is coconut milk but don't worry- you really can't taste the coconut with everything else. While I want to remain humble, I have to say that it's just delicious.

adapted from a few places (
serves 6-8

4-5 boneless skinless chicken breasts

1 teaspoon salt

1 teaspoon pepper

2 Tablespoons oil (vegetable, grapeseed, olive or a mix)

2 Tablespoons curry powder

1 onion, very thinly sliced into inch long slices

4 cloves garlic, crushed

1 (14 oz) can coconut milk (full fat)

1 (28 oz) can stewed, crushed tomatoes

1 cup or 1 small (8 oz) can tomato sauce

3 tablespoons sugar

chopped cilantro

Cut chicken into into 1/2-inch chunks and season with salt and pepper. Heat oil in a large skillet over high heat. Add onions and reduce heat to medium-high. Cook onions until they become brown and slightly crisp. Add curry powder and garlic- cook 30 seconds more, stirring constantly. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add coconut milk, tomatoes, tomato sauce, and sugar stirring well to combine. Cover and simmer, stirring occasionally, for 40 minutes.  Serve garnished with chopped cilantro over steamed Basmati rice with naan bread and Aloo Gobi (recipe coming next week) on the side. 

Chef Jeff sautéing chicken

Butter chicken served along with Aloo Gobi, Basmati rice with peas and naan bread