Dairy-free Butter Chicken

Gluten-free, Dairy-free, Grain-free, Paleo, Whole 30, Low GI, Low FODMAPs and delicious!

If you have a hankering for Indian food, this dish is surprisingly simple to put together AND mouthwateringly decadent. Macadamia nuts are the star of this creamy, delicately seasoned sauce which elevates simple chicken tenders to heavenly heights.

(Serves 6)

Ingredients:

1 TBL avocado oil

2 pounds chicken tenders, cut into 1-inch cubes

1 bunch of scallions, chopped, green parts only

1 cup macadamia nuts

1 18.3 oz jar of crushed tomatoes

1” piece of ginger

1 TBL vegan butter (E.g. Earth Balance)

1 TBL garlic infused olive oil

1 tsp each of garam masala and ground turmeric

1/2 tsp each of cumin, coriander and smoked paprika

1 tsp sea salt

Chopped fresh cilantro, for topping

Directions: Sauté chicken in avocado oil until chicken is no longer pink on the outside (it doesn’t have to be cooked through). Set aside. In a blender combine scallions, macadamia nuts, tomatoes, ginger, vegan butter, garlic olive oil and spices, and blend until smooth and creamy. Pour sauce over chicken and bring to a simmer. Cook for approximately 20 minutes, or until chicken is fully cooked. Topped with chopped fresh cilantro, if desired.

Nutritional Highlights: 36 grams protein, 3 grams fiber. Good source of thiamin (vitamin B1), iron, potassium and manganese.