Ever since starting our fit + healthy journey, a simple dinner invitation is nightmarish. Don’t get us wrong, we LOVE being invited over to any meal, enjoying good company and having tonnes of fun. But now a simple dinner is a little more complicated. It involves always checking what’s on the menu first, and sometimes requesting ingredient lists. Most (actually all of our friends and family) now cater for a merrymaker approved meal, which is great! Not only are we eating well but we are influencing the ones we love too (winning!)
So maybe it’s not the homecooked meal we fear anymore…but it’s the invitation for takeaway. Chinese, pizza, fish and chips etc. are definitely off the cards for us. Why? Well there are too many reasons to list but to put it simply: these foods make us sick. After eating, we don’t feel good (and this lasts for a good two days!) So for us, we don’t see the point in eating these kinds of food. Plus the thought of canola oil bubbling away (deep fried foods) sounds like the start to a horror film!
Friday nights is ‘family dinner’. We all catch up, have a homecooked meal and chat about the week that was. Last week we got the invite and when we asked what was on the menu, the reply was… ‘takeaway’ (insert horror film sound track…think Alfred Hitchcock’s Psycho).
Where are we going with this? Well—it’s our simple message of do what works for you and what makes you feel good. So, naturally, we brought our own takeaway! We made an afternoon of it and created the most delicious paleo butter chicken (yes… Indian is back on the menu!) The whole family was jealous and have now requested that we BYO merrymaker takeaway once a month! Next on the menu? Burgers and fries (minus the guilt!)
Oh, still drooling at the thought of butter chicken? Here’s our take on it!
e + c
- 2 tbs. coconut oil
- 50g ghee (can be substituted for butter or more coconut oil)
- 2 full chicken breasts, cubed
- 1 brown onion chopped
- 2 tbs. fresh grated ginger
- 1 clove crushed garlic
- 3 tbs. ground coriander seed
- 3 tsp. ground cumin
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 tsp. chilli powder
- 1 zucchini diced
- 1 red capsicum diced
- 4 tbs. tomato paste (check the ingredients and make sure it is 100% tomatoes!)
- 1 large can pureed tomatoes (same as above)
- 400ml coconut milk
- 2 cups baby spinach
- now what.
- Heat half the coconut oil and half the ghee in a medium-high fry pan.
- Add half the chicken and cook for about three minutes (making sure all sides are sealed).
- Put this chicken aside into a bowl and repeat with the other half of the ingredients.
- Place this chicken into the chicken bowl.
- Reduce the heat to medium and sauté the onion, garlic and ginger.
- Add all of the spices and cook for a further minute or two.
- Add the tomato paste to the pan.
- Now add your zucchini and capsicum and cook for around two-three minutes.
- Place the chicken back into the fry pan along with the pureed tomatoes and coconut milk.
- Mix well and allow to simmer for 10 minutes.
- Stir through the baby spinach until wilted.
- Check a piece of chicken and make sure it is cooked through.
- And that's it!
- Add turmeric to your cauli-rice or cauli-mini pita bread for that authentic Indian taste!