Butter Chicken with Chickpea Flatbread

I'm surprised I haven't posted this recipe yet.  It has been a family favourite for a few years now.  I've made it in Mexico, Guatemala, Nicaragua and Costa Rica.  I've made it for many friends and it's always a big hit.  Gluten-free, very healthy, hearty, what more can you ask for? 

This whole recipe freezes very well.  Double the recipe and store some in the freezer!  I put it in individual containers with rice on the bottom and sauce on top.  The flatbread freezes very well also, I put them in ziplock bags, separated by parchment paper.

butter chicken

3 tablespoons butter
1 onion, chopped
1/2 teaspoon cinnamon
2 cloves garlic, minced
2 teaspoons ginger, freshly grated
1/2 teaspoon ground turmeric
2 teaspoons chili powder
1 teaspoon crushed chilies (optional for heat)
2 tablespoons cilantro, chopped
1 pound skinless, boneless chicken (thighs or breasts), cubed
1/3 cup almond flour (you can also use almond meal)
1 1/2 cup tomato puree (or 10 oz can tomato sauce or crushed tomatoes)
1 cup tomato, chopped
curry powder, and salt to taste

1. Heat a large saucepan and melt butter until frothy.
2. Fry onions and cinnamon for 5 minutes, until onions turn soft
3. Add garlic, ginger, turmeric, chili powder, crushed chilies and cilantro.  Stir for a couple of minutes.
4. Add the chicken and cook until the chicken turns white
5. Add ground almonds and tomatoes.  Mix well, cover and simmer for 20-30 minutes.
6. Taste, and add curry powder and salt to taste.

Yield: 5-6 servings

The best way to prepare this recipe is to get all the ingredients measured and combined in bowls in the order they are added to the recipe (garlic, ginger, turmeric, chilli powder, crushed chillies and cilantro in one bowl, etc.)
This tastes even better the next day.  If you're having friends over, make this the day before, then store in the fridge.  Come the next day, cook your rice and flatbread and re-heat the butter chicken.  More time for drinking wine with your friends!


chickpea flatbread

3/4 cup chickpea (gram) flour
1/4 cup olive oil
1/2 cup water
small handful fresh coriander, chopped
zest of 1 lemon
juice of 1 lemon

1. Put the flour in a bowl and pour olive oil into a well in the middle.  While whisking, add the water. 
2. While still mixing, add the lemon zest, lemon juice and coriander.
3. Drop by spoonfulls onto a oiled frying pan on medium high and cook a couple of minutes per side.

If on Candida diet or Wild Rose Detox program, you might want to omit the flatbread until you've reintroduced flour.