Who’s missing their favourite takeaways during this time!? 🙋🙋 Ours was always Indian so I’ve re-created one of the go to meals to curb the cravings, this butter “chicken” is sure to hit the spot.

Butter "Chicken"

Butter “Chicken”

  • Author: Rebecca Jenkins
  • Prep Time: 15mins
  • Cook Time: 45mins
  • Total Time: 1 hour


A light curry, full of flavour and packed full of goodness. A food processor is really handy for this one to grind up the cashews into a fine powder – if you don’t have a food processor, read my cheat sheet for kitchen equipment alternatives.



  • 1 onion
  • 2 carrots
  • 5 medium potatoes
  • 1 tin cooked chickpeas
  • 1 cup cashews
  • 1 tin tomatoes
  • 1 tin coconut milk/cream
  • 1 stock cube
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 4 cups dry rice


  1. Get your rice cooking as per packet instructions
  2. Peal, slice, and dice onion, garlic, carrots and potatoes
  3. Add to a deep pan or pot with the olive oil, stir the veggies around to coat them in the oil
  4. While those are sauteing, add cashews to a food processor and blend to a fine powder, not forgetting to tend to your veggies while blending the sauce;
  5. Add tin tomatoes, coconut milk, stock cube and spices to the food processor and blend until smooth
  6. Pour sauce into your veggies, add the cooked chickpeas, and give everything a good mix around, bring a boil and simmer for 30mins, stirring occasionally
  7. Once your carrots and potatoes are soft, it’s ready!
  8. Serve with rice & fresh tomatoes, if you;re lucky enough to have some still in the fridge!