Category
Rice Bowl
Servings
4
Prep Time
5 minutes
Total Time
30 minutes
Who knew that butterless and chickenless butter chicken could taste so good? (We sure did!)
Ingredients
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1 Pack of Zoglo’s Chicken Style Strips
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2 Tablespoons of Plant-Based Butter OR Extra Virgin Olive Oil
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1 Onion (finely chopped!)
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1 Tablespoon of Fresh Ginger (finely chopped!)
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2 Cloves of Garlic (finely chopped!)
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1 Tablespoon of Garam Masala
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1 Teaspoon of Turmeric
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½ Teaspoon of Ground Cumin
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½ Teaspoon of Ground Coriander
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½ Teaspoon of Cayenne Pepper
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1 Can (398ml) of Diced Tomatoes
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1 Can (400ml) of Coconut Milk
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Salt (to taste!)
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Freshly Ground Black Pepper (to taste!)
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Steamed Basmati Rice
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Fresh Cilantro (for garnish)
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1 Lime (cut into wedges) (for garnish)
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⅔ Cucumber (seeded and sliced!)
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2 Stalks of Celery (sliced!)
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2 Tablespoons of Plain Yogurt
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¼ Teaspoon of Cumin
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1 Tablespoon of Lime Juice
-
1 Red Chili Pepper (thinly sliced) (for garnish)
For the Cucumber Salad!
Directions
For the Butterless Chickenless Butter Chicken!
Heat the plant-based butter in a large saute pan over medium heat. Saute the onion, ginger and garlic with a pinch of salt and pepper until soft and fragrant (this will take about 4-5 minutes!)
Add in all the spices to the pan and stir well (for about 1 minute!). Add the diced tomatoes, bring to a simmer, then add in the coconut milk. Stir well and bring back up to a simmer
Stir the Zoglo’s Chicken Style Strips into the pan. Cover the pan, turn the heat to low and simmer for 10 minutes. Remove the lid and simmer for another 10 minutes (until the sauce slightly thickens). Serve alongside the steamed basmati rice and garnish with lime wedge and fresh cilantro
For the Cucumber Salad!
Toss cucumber, celery, plain yogurt, cumin, lime juice and some torn cilantro into a medium serving bowl. Garnish with fresh cilantro and red chili pepper
Tips from Chef Pino
Notes: Make half the recipe or make it all and have it for lunch the next day!
Product Used:
