Dairy-Free Butter Chicken with Coconut Rice

Ingredients

• 1.5 lb Chicken thighs
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Tomato paste
• 1 can (14 oz) Diced tomatoes
• 2 tsp Garam masala
• 1 tsp Turmeric
• 0.5 tsp Chili powder
• 1 can (13.5 oz) Coconut milk
• 1 tbsp Lemon juice
• 1 cup Basmati rice
• 2 tbsp Coconut flakes

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil. Once shimmering, add the 1.5 lb of chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside on a plate.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 1 inch of ginger to the same pot. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. Stir in the 2 tablespoons of tomato paste, 2 teaspoons of garam masala, 1 teaspoon of turmeric, and 0.5 teaspoon of chili powder. Cook for 1 minute more, stirring constantly, until fragrant.
3. 3Pour in the 1 can (14 oz) of diced tomatoes and the 1 can (13.5 oz) of coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and let it cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
4. 4Return the browned 1.5 lb of chicken thighs to the pot. Reduce the heat to medium-low (300°F / 150°C). Cover the pot and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C), and the sauce has thickened slightly. Stir in the 1 tablespoon of lemon juice.
5. 5While the chicken is simmering, prepare the coconut rice. Place 1 cup of basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. In a medium saucepan, combine the rinsed 1 cup of basmati rice with 2 cups of water and the 2 tablespoons of coconut flakes. Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the saucepan tightly with a lid, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender.
6. 6Fluff the cooked coconut rice gently with a fork. Serve the dairy-free butter chicken alongside or spooned over the fluffy coconut rice.

Substitutions

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