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Famous chef Pete Evans shares his recipe for cooking the perfect butter chicken

Famous chef Pete Evans shares his recipe for the perfect butter chicken – and says it is healthier AND tastes better than the traditional dish

  • Chef Pete Evans shared his recipe for cooking the perfect ‘paleo’ butter chicken
  • MKR judge said he has replaced traditional butter and rice with healthier alternatives
  • He insisted that his paleo version taste ‘good, if not better, than the original’
  • He explained the benefits of his dish – including the ‘healthy fats’ and spices

Famous chef Pete Evans (photo) has prepared his simple recipe for preparing the perfect butter chicken

Famous chef Pete Evans (photo) has prepared his simple recipe for preparing the perfect butter chicken

The famous Australian chef Pete Evans has prepared his simple recipe for preparing the perfect butter chicken – and you don’t need dairy products or grains.

The My Kitchen Rules judge said he has replaced traditional butter and rice with healthier alternatives to recreate his own ‘paleo’ version that he insists on tasting ‘good, if not better, than the original’.

The TV personality revealed his view of the popular Indian curry dish after his easy-to-follow recipe became viral on social media this week.

“I took the best butter chicken recipe I had and adjusted it to paleo concentration,” Evans told Daily Mail Australia.

He explained the benefits of his dish – including the simple ingredient swaps such as ghee, a healthy fat that is a form of very clear butter that was previously used in old pantries.

“I’ve traded traditional butter because dairy can be problematic for at least 70 percent of the population – so once again we’re trying to make it anti-inflammatory for everyone, while still ensuring taste and maximizing health benefits,” he said.

The MKR judge said he had replaced traditional butter and rice with healthier alternatives to make a paleo version that he insists on tastes 'good, if not better, than the original'

The MKR judge said he had replaced traditional butter and rice with healthier alternatives to make a paleo version that he insists on tastes 'good, if not better, than the original'.

The MKR judge said he had replaced traditional butter and rice with healthier alternatives to make a paleo version that he insists on tastes ‘good, if not better, than the original’

The butter chicken recipe is available in his Family Food cookbook (photo)

The butter chicken recipe is available in his Family Food cookbook (photo)

The butter chicken recipe is available in his Family Food cookbook (photo)

‘The dish is full of healthy animal fat and protein, which forms the basis for sustainable health in the long term. It also has medicinal herbs that are not only great for our body – such as turmeric because of its anti-inflammatory properties – but it also makes the dish absolutely delicious.

‘I combined this with cauliflower rice instead of normal rice for a great low-carb and keto version that adds a ton more food than traditional rice. No dairy, no grains and still absolutely delicious. ”

Available in his Family Food cookbook, his recipe is popular with families across Australia, with many parents sharing their creations after following his steps.

“The only thing that brings a smile to my face are parents who have very picky eaters – their children and sometimes even their husbands or wives – who tell me that this is the first dish that the children absolutely love, from the first mouthful to the last time, “Evans said.

“So for me, this opens the doors to what parents can feed their children.”

Many Australians have made the Evans recipe at home

Many Australians have made the Evans recipe at home

The dish of Evans is the favorite of the public in all Australian houses

The dish of Evans is the favorite of the public in all Australian houses

Many Australians have made the recipe from Evans at home – and it has been a favorite with the public

The chef suggested using chicken thighs instead of chicken because he thinks the meat is ‘juicier’ and full of flavors.

“You can also try it with chicken livers or trade it for fish or shrimp,” he said.

“The recipe is super fast, absolutely delicious and so healthy and everyone in the family can eat it … You have long-term sustainable health if you choose.”

Many Australians said they preferred his recipe because it contained real ingredients instead of the pre-made sauces or the processed products purchased at the store.

“The paleo way of life is not meant to be limiting, as you can see from this delicious butter chicken recipe,” Evans said in his cookbook.

‘All nasties have been replaced by good quality ingredients that make it just as good, if not better, than the original. I prefer chicken thighs because of their superior taste and tenderness. And be adventurous with your plant-based component.

‘Try eggplant, okra, zucchini, asparagus, pumpkin, sweet potato and Asian water spinach. The rice has been replaced by cauliflower “rice” but broccoli “rice” is also a big hit or try a combination of both. “

The Family Food cookbook is on sale for $ 39.99.

Pete Evan’s butter chicken recipe

For 4 persons

INGREDIENTS

  • 120 g of ghee
  • 1 large onion, diced
  • 4 cloves of garlic, crushed
  • 2 teaspoons of Garam Masala
  • 1 teaspoon of ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin ½ teaspoon bell pepper
  • 1-2 pinches of cayenne pepper (optional)
  • 1 teaspoon ground turmeric 3
  • tablespoons tomato puree
  • 1 teaspoon of sea salt
  • 2 tablespoons lemon juice
  • 1 x 400 ml can of coconut cream
  • 700 g chicken fillets, cut into bite-size pieces
  • coriander leaves, to serve

METHOD

Heat 4 tablespoons of ghee in a large saucepan over medium heat. Add the onion and fry for 3 minutes until it is transparent. Reduce the heat and stir in the garlic and herbs. Add the tomato puree and cook for 1 minute. Add the salt, lemon juice, coconut cream and the rest of the ghee and mix well.

Reduce heat to medium and bring the sauce to the boil. Add the chicken and stir until everything is well covered with the sauce. Cover the pan with a lid and let it stir for 20-25 minutes, or until the chicken is cooked and the sauce has thickened.

Garnish with the coriander and serve with the cauliflower rice.

FLORAL RICE

For 4 persons

  • 1 cauliflower, florets and stalk coarsely chopped
  • 2 tablespoons coconut oil
  • sea ​​salt and freshly ground black pepper

Place the cauliflower in a food processor and pulse into small, fine pieces that look like rice.

Place the coconut oil in a large frying pan over medium heat. Add the cauliflower and cook for 4–6 minutes or until soft. Season with salt and pepper and serve.

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