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Butter Chicken Lightened-up

Love restaurant style butter chicken but not the high sodium and heavy feeling after eating? This version of butter chicken sauce gets its richness and colour from sweet potatoes and coconut milk...no butter! Lots of delcious spices satisfy the taste buds. Pour over chick peas and cooked rice or browned chicken and bake.

Korey's Tip: Make many spice packets while prepping this recipe for quick assembly next time.

1 tbsp coconut oil or olive oil
1  large onion, chopped
1 celery stalk, chopped
5 cloves garlic, chopped
2 sweet potatoes, peeled, chopped
2 tsp (10 mL) each: ground ginger, curry powder, ground cumin
1 tsp (5 mL) each: ground turmeric, cinnamon, coriander
1/4 tsp (1 mL) ground cardamom
1 cup water or vegetable broth
1 can (28 oz/796 mL) diced tomatoes with juice
1 can (5.5 fl oz/156 mL) tomato paste
1 can full fat coconut milk
Toasted cashews, cilantro, green onions ( to garnish)

In large saucepan melt coconut oil over high heat and saute onion, celery, garlic and sweet potatoes, about 5 minutes or until onions are soft and fragrant.

Add spices; stir well then add water, tomatoes and tomato paste; cover, reduce heat and simmer 15 minutes or until sweet potatoes are tender. 

Carefully puree mixture in blender until smooth (you make need to work in batches) stir in coconut milk and season with salt and pepper.

Pour sauce over browned chicken and bake at 350F for 25-30 minutes or until chicken is thoroughly cooked. 

Serve with rice or quinoa and your favourite steamed green vegetable.

Garnish with cilantro, green onions and crushed cashews.