This rich and flavorful Indian-inspired butter chicken is fast and easy to make, and includes vegetables to make it a complete meal! Bonus: it's Low-FODMAP!
For serving: rice of choice!Cauliflower rice, brown rice, basmati rice, etc. Or try some roti or naan!
Optional: this dish is often made with garlicwhich you can definitely add in the step with the chicken if you'd like!
Instructions
In a large pot, melt the coconut oil or ghee (can use butter here if preferred)
Add in the spices - garam masala, cayenne, cumin, turmeric, black pepper - and the tomato paste. Stir and sauté gently for a 30-60 seconds, until fragrant and well mixed.
Add the chopped chicken to the pot, stirring well to cover with the spice mixture. Cook until chicken starts to brown, about 3-5 minutes.
Pour in the apple cider vinegar and stir to degalze the pan. This also cuts through the richness, so I don't recommend skipping it.
Add the bell peppers, zucchini, and the coconut milk to the pot and stir.
Cover and simmer for about 20 minutes.*note, you can simmer uncovered if you prefer a thicker sauce.
Top with a squeeze of fresh lemon (don't skip this step!!), and some fresh cilantro (optional) and serve with the rice of your choosing!
Notes
Nutrition Label includes 2 cups white rice (½ cup per serving), and is for 4 servings. However, this is more like 5 servings for many people. 👍Feel free to toss in a can of drained chickpeas to stretch this dish to feed 5-6 adults.