No Butter Chick*n

Ingredients (4 servings)

• 1 medium onion, finely diced
• 2 tbsp grated fresh ginger
• 4 garlic cloves, crushed
• 1 cup coconut yoghurt (unsweetened)
• 2 chopped tomatoes
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp mild chilli powder
• 1 tsp turmeric
• 2 tsp garam masala
• 2 tbsp kasoori methi (crushed)
• 250 g hemp chick*n, shredded
• 1 tbsp neutral oil or vegan butter
• Salt and pepper to taste

Instructions

1. Heat the oil or vegan butter in a large pan over medium heat.
2. Add the diced onion and cook for 4–5 minutes until softened.
3. Stir in the ginger and garlic; cook 1–2 minutes until fragrant.
4. Add the cumin, coriander, chilli powder, turmeric, and garam masala; toast spices for 1 minute.
5. Add chopped tomatoes and cook 3–4 minutes until they break down.
6. Stir in coconut yoghurt to create the creamy sauce base.
7. Crumble in the kasoori methi and stir well.
8. Add the shredded hemp chick*n and coat in the sauce.
9. Simmer on low heat for 10 minutes, stirring occasionally.
10. Season with salt and pepper to taste.
11. Serve with rice, flatbread, or naan-style roti