5 minute Blender Butter Chicken

A warm & nourishing family meal served in under 30 minutes, this crowd pleaser is sure to get the family wondering if you've recently been to India for cooking lessons.   Turmeric root & seasonal organic vegetables all whipped up to create a blender curry sauce in 5 minutes you'll never go back to labouring away at a curry again... I use my Optimum Blender as it one of the most powerful available on the market & does the job quickly with a big 2 Litre Jug capacity to make plenty of sauce in one batch.  

You can also make this a vegetarian(free range eggs) or vegan curry meal by using organic cubed tofu, precooked or canned organic beans or lentils or organic kumara, beetroot & potato so a variety of options.  Served on a poor man's 'saffron' rice using grated Turmeric Root which has superior flavour to the dried powder or use organic or spray free cauliflower for a low carb cauli 'rice' option.

Check out the NEW Organic Produce Tab for all the fresh seasonal vegetables & fruits & the Organic Herbs & Spices Tab for ingredients to use in this recipe or click the RED links to take you directly to the ingredients you require.

Servings: 4 Large Adult Portions or Family of 2 Adults & up to 4 children(if you don't want any leftovers)

Ingredients

3 Cups Washed Cut Organic Carrots

2 Cups Washed Organic Cauliflower or other Brassica(Broccoli, Kale works also)

1 Medium Peeled Washed Organic Brown Onion

1 Thumbsized Peice washed fresh Turmeric Root

1 Thumbsized Peice washed fresh Ginger Root

1 large washed Organic Lemon(skin & all, just slice off each end bit)

2 Cloves Freshly Peeled Garlic

5 Cups Fresh Filtered Water

1 C Organic Tomato Passata(puree) or 2 TBSP Tomato Paste (optional leave out if can't have tomatoes)

1 Can Organic Coconut Cream or Milk(according to your taste)

2 TBSP Organic Curry Powder (Mild or Hot available)

2 tsp Himalayan Salt

1/2 tsp extra Organic Chilli Powder or 1 Fresh whole chilli(optional heat)

1 C Organic Basmati Rice, Hulled Millet, Quinoa or other gluten free 'grain' of choice or low carb cauliflower rice option

extra Turmeric Root for grating

500g diced chicken, beef or vegetarian/vegan option(tofu, beans, lentils, diced organic kumara,beetroot or potato)

80g Cultured Organic Butter or if Dairy Free Wild Virgin Coconut Oil

1/8 - 1/4 C Be Nourished Sauerkraut Juice

Finely sliced fresh organic raw greens of choice like Bok Choy, Cabbage or Kale to serve with

Be Nourished Sauerkraut &/or Cathedral Cove Coconut Yoghurt to serve

Method

1.  In a medium saucepan put your 1 C rice & 2 Cups of filtered boiling water along with 1 tsp Himalayan Salt & 2 TBSP finely grated Turmeric Root.  Bring to boil for 2 minutes & turn off heat leaving lid on for absorption method.  Set aside to serve later.

2.  To your powerful blender jug add all ingredients from Organic Carrots until optional Chilli & blend on high until well combined & a smooth sauce is produced, taste & check seasoning.  Keep blending so that the friction of the blender heats the sauce up to your liking.  

3. To a wok or large frypan add your blender curry sauce & pop in your other ingredients of diced meat or your vegetarian/vegan options & simmer until added ingredients are just cooked through.  

4. Stir in your cultured butter or coconut oil until melted & well combined, take off the heat & then stir through your Be Nourished Sauerkraut Juice for extra zing & probiotic goodness.

5.  Serve curry sauce with rice, sliced green veges & Be Nourished Sauerkraut or coconut yoghurt for extra beneficial gut probiotics & digestion.  Top with homegrown organic microgreens or sprouts for extra enzyme activity!