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August 17, 2014 | by  | in Food Online Only Opinion |
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Food Truck’s Butter Chicken

From The Food Truck Cookbook (and the Food Truck website), this recipe is a healthier way to cook butter chicken without compromising on taste. The peaches balance out the flavour of the spices but don’t give it a peachy taste, so it’s basically a hidden serving of fruit!

Ingredients – chicken + marinade

• 6 boneless chicken thighs, sliced into strips
• 3 tablespoons tomato purée
• 1 teaspoon mild chilli powder
• 4 tablespoons plain low-fat yoghurt

Ingredients – curry sauce

• 1 teaspoon vegetable oil
• 1 teaspoon chopped ginger
• 1 clove garlic, chopped
• 2 shallots, chopped
• 3 tablespoons curry powder
• 3 tomatoes, chopped
• 1 cup diced, peeled peaches
• 400ml coconut cream
• 1 cup plain low-fat yoghurt
• 3 tablespoons butter (preferably almond butter)
• Rice, to serve

Method

• Mix chicken, tomato purée, chilli powder and yoghurt together and marinate for an hour. Drain.
• Heat a heavy-based frying pan. Add chicken and brown on all sides. Set aside.
• Heat oil in the frying pan. Add ginger and garlic and stir-fry for a minute. Add shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peaches and cook for another minute.
• Add coconut cream, yoghurt and butter, and simmer for a further four minutes.
• Add cooked chicken to sauce and reheat thoroughly.

• Serve with a side of rice.

Food Truck’s Watermelon Curry (vegan option)

This recipe, also from Michael Van de Elzen, takes the recipe for butter chicken and swaps out the chicken for watermelon. It sounds weird but tastes amazing. I once made this for a dinner in which a vegetarian friend and a lactose-intolerant friend were attending, so managed to make it vegan too (see note at the bottom of the recipe).

Ingredients – watermelon + marinade

• 4 cups diced, skinless watermelon
• 3 tablespoons tomato purée
• 1 teaspoon mild chilli powder
• 4 tablespoons plain low-fat yoghurt

Ingredients – curry sauce

• 1 teaspoon vegetable oil
• 1 teaspoon chopped ginger
• 1 clove garlic, chopped
• 2 shallots, chopped
• 3 tablespoons curry powder
• 3 tomatoes, chopped
• 1 cup diced, peeled peaches
• 400ml coconut cream
• 1 cup plain low-fat yoghurt
• 3 tablespoons butter (preferably almond butter)

• Rice, to serve

Method:

• Mix watermelon, tomato purée, chilli powder and yoghurt together and marinate for an hour.
• Heat oil in the frying pan. Add ginger and garlic and stir-fry for a minute. Add shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peaches and cook for another minute.
• Add coconut cream, yoghurt and butter, and simmer for a further four minutes.
• Add drained watermelon to sauce and reheat thoroughly.

• Serve with a side of rice.

To make dairy-free or vegan:

You could always substitute dairy-free yoghurt, but for a much cheaper and more readily available alternative, use hummus as follows:

• When marinating the watermelon, use a combination of 3 tablespoons of plain hummus mixed with 2 tablespoons of coconut cream.
• Add a further 4 tablespoons of hummus in place of yoghurt in the second-to-last step (when you add the coconut cream to the curry). Simmer for an extra couple of minutes to let it reduce further.

 

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