This is such a good example of how one jar of fabulous sauce can be transformed into a fantastic meal. We’ve added cauliflower and chickpeas to stretch the value and nutrition of this quick and easy dinner even further.
2 tsp vegetable oil
1 onion, diced
1 lb boneless chicken thighs, cut into quarters
400 ml can of coconut milk
4 cups cauliflower florets
540 ml can chickpeas, drained
chopped cilantro, to taste
naan for servingoptional
1
Heat the oil in a large frying pan (All-Clad Universal pan recommended) over medium heat. Cook the onion until soft.
2
Lightly season the chicken with salt and pepper. Add to the pan and cook until lightly browned.
3
Stir in the butter chicken sauce and bring to a simmer. Cook until the chicken is no longer pink in the centre.
4
Stir in the coconut milk and cauliflower. Simmer gently until the cauliflower is tender.
5
Stir in the chickpeas and warm through.
6
Garnish with cilantro and serve with hot basmati rice.
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Ingredients
2 tsp vegetable oil
1 onion, diced
1 lb boneless chicken thighs, cut into quarters
400 ml can of coconut milk
4 cups cauliflower florets
540 ml can chickpeas, drained
chopped cilantro, to taste
naan for servingoptional
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