Indian-Style Curry
A healthier twist on a classic, this Indian-style curry is a creamy, flavour-packed dish that gives major butter chicken vibes — without the butter or heavy cream.
‘Not So’ Butter Chicken
This ‘not so’ butter chicken is rich, warming, and loaded with spice — simmered in coconut cream and finished with tender broccoli for a wholesome, balanced meal.
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1 onion, sliced
1 Tbsp grated fresh ginger
2 large garlic cloves
1 Tbsp avocado oil
600g chicken breast, diced
1 heaped Tbsp tomato paste
350ml passata
350ml coconut cream
50ml water
1 head of broccoli, cut into florets
Salt, to taste
Spice Mix
3 Tbsp garam masala
1 tsp dried chilli flakes
2 Tbsp dried coriander
1 Tbsp cumin
1 tsp ground turmeric
1tsp mustard powder
Method
Sauté onion, ginger, and garlic in avocado oil until fragrant.
Add diced chicken and spice mix. Sauté for 2–4 minutes until chicken is coated and partially cooked.
Stir in tomato paste and cook for 1 more minute.
Pour in passata and bring to a boil.
Add coconut cream, water, broccoli florets, and salt. Reduce heat and simmer for 10–15 minutes on medium-low (or 30–45 minutes on low for deeper flavour).
Serve and enjoy!
Notes - Serve it with fluffy basmati rice, roti, or steamed greens. It's also great the next day — the flavours develop even more! You can adjust the heat to your preference by reducing or increasing the chilli flakes. The added broccoli boosts fibre and nutrients without extra fuss.
Swap chicken for chickpeas or tofu for a veg-friendly version.
For extra richness, a swirl of yoghurt or squeeze of lime can elevate the dish (if not dairy-free).
You can also add baby spinach or peas toward the end for extra greens.