PETE EVANS ’ BUTTER CHICKEN MUFFINS
Celebrity chef Pete Evans shares this deliciously unique muffin recipe .
PETE EVANS
What you ’ ll need :
Butter Chicken Muffins
2 tablespoons coconut oil or good-quality animal fat , melted , plus extra for greasing
1½ onions , chopped
3 garlic cloves , finely chopped 600g chicken mince 260ml coconut cream
2 eggs , beaten 1½ teaspoons sea salt
Butter chicken curry paste 1 tablespoon coconut oil , softened
2 teaspoons garam masala 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon sweet paprika
1-2 pinches of cayenne pepper ( optional )
1 teaspoon ground turmeric 2 teaspoons tomato paste 1 tablespoon lemon juice
Roasted cauliflower ½ head of cauliflower ( about 600g ), broken into florets 2 tablespoons coconut oil , melted
Freshly ground black pepper
To serve 150g raita ( see recipe below )
1 small handful of coriander leaves 6 lime cheeks , chopped
Raita
Makes : 600g ½ Lebanese cucumber 200g coconut yoghurt
½ teaspoon ground cumin 2 tablespoons finely chopped mint
Sea salt Freshly ground black pepper
How to make it :
To make the raita :
1 . Cut the cucumber in half lengthways and use a teaspoon to scrape out the seeds . Coarsely grate the cucumber flesh and squeeze out the excess liquid with your hands . Combine the cucumber with the yoghurt , cumin and mint in a bowl and stir well . Season to taste .
To make the butter chicken curry paste : 2 . Blend all the ingredients together to form a wet paste . 3 . Heat a non-stick frying pan over medium heat . Add the curry paste and cook , stirring frequently , for two to three minutes , or until the paste pulls away from the pan and is fragrant . Allow to cool .
4 . Preheat the oven to 200 ° C ( 180 ° C fan-forced ). Lightly grease a 12-hole standard muffin tin .
5 . Heat two tablespoons of the oil or fat in a frying pan over medium heat . Add the onion and sauté for five minutes , or until translucent . Add the garlic and cook for 30 seconds to soften . Remove from the heat , set aside and allow to cool .
6 . In a large bowl , combine the chicken mince , coconut cream , eggs , curry paste and the cooled onion mixture and salt and mix well . Spoon evenly into each hole of the prepared muffin tin . Place the muffin tin on a baking tray ( some liquid may drip from the tin during cooking ) and bake for 15 to 20 minutes . Allow to rest in the tin for five minutes before turning out .
7 . Meanwhile , to roast the cauliflower , blanch the cauliflower in boiling water for two minutes , or until just tender and slightly crunchy in the centre . Drain in a colander and set aside to steam dry ( you don ’ t want any moisture left on the cauliflower as it won ’ t roast properly ). Line a baking tray with baking paper . Drizzle the oil over the cauliflower and toss to coat . Scatter the cauliflower in a single layer over the prepared tray and season with salt and pepper . Roast for 15 to 20 minutes until golden and tender .
8 . Serve the butter chicken muffins with the roasted cauliflower , raita , coriander leaves and lime .
OH
! MAGAZINE ( SEPTEMBER 2018 ) 19