Vegan Butter Chicken With White Rice

Ingredients

• 2 Packets WHAT THE CLUCK of 320 g
• 300g white rice
• 2 tablespoons vegan butter or olive oil
• 1 onion
• 1 tablespoon fresh ginger or 1 tsp dried ginger
• 2 garlic cloves
• 1 tablespoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 85g tomato paste
• 1 tin of full fat coconut mil
• 2 tablespoons olive oil
• chopped coriander

Prepare

1. Finely dice the onion and garlic. Grate the fresh ginger. Melt the vegan butter or olive oil in a large pot over a medium to high heat.

2. Saute the onion for 3 minutes. Add the ginger, garlic and tomato paste and cook for 1 more minute. Add the spices, coconut milk and 100ml of water. Cover and simmer for 10 minutes, stirring frequently. Season with salt and pepper.

3. In the meantime, cook the rice according to the instructions on the pack.

4. Heat the olive oil in a frying pan and fry the vegan chicken chunks for 3 minutes on a medium heat. Add the chicken chunks to the sauce and stir to coat the pieces.

5. Roughly chop the coriander. Finish this vegan Indian curry recipe by garnishing with the coriander. Serve with the rice.