Category Archives: lunch & dinner

Dairy free Butter Chicken

Butter Chicken (Dairy-free)

This dairy free Butter Chicken is just as good, if not better than any butter chicken recipe you may have tried. It is delicious.

I actually think that garam masala, which is a combination of spices, is the key to it’s depth of flavour.

And don’t worry if you are not a fan of coconut milk…you won’t taste it at all.

I originally came across the recipe from My Heart Beets.  She has lots of great recipes on her site. But I quickly realized that there were a few steps that you could cut out in order to make this recipe come together quickly and still result in tender chicken that is full of flavour and a creamy….creamy…sauce.

I like to pair it with Roasted Broccoli, Cauliflower Rice or white rice. And feel free to throw in a few more veggies (if you do, let me know in the comments section what you added)

Dairy Free Butter Chicken

  • 2 pounds chicken thighs or breasts (boneless and skinless), cut into bite-sized pieces
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Tandoori spice mix
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons coconut oil or butter
  • 1 onion, chopped
  • 1-inch knob ginger, minced
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped in large pieces
  • 1 jar organic tomato basil sauce
  • 1 can organic coconut milk, full fat
  • 1 teaspoon Garam Masala
  • 1/4 teaspoon cayenne
  • 1 teaspoon coriander powder
  • salt and pepper to taste
  • Cilantro, garnish
  • 1 head cauliflower (optional for cauliflower rice)
  • 1 bag frozen broccoli roasted, (optional, to serve with butter chicken)

Instructions

  1. Place chicken in a bowl and toss with olive oil, lemon juice and Tandoori seasoning.
  2. Bake at 400ºF for 15 minutes or until chicken is cooked to 155ºF for breasts and 165ºF for thighs.
  3. Add oil to a pan on medium heat. Once it melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes).
  4. Add ginger and garlic and saute for a few more minutes.
  5. Add spices and let them bloom for a minute.
  6. Add green pepper and tomato sauce. Let everything simmer for 12-15 minutes.
  7. Add 1 can of coconut milk, mix well. Let it simmer for another few minutes.
  8. Garnish with cilantro and serve over roasted broccoli or rice.

Serves 4-6

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Crustless Crab Quiche

Crustless Crab Quiche

I have a personal chef client who eats mostly vegetarian but also enjoys crustaceans like lobster, shrimp and crab. We have done the lobster (with homemade lemon butter) and I have a made her a few great shrimp recipes (Brazilian Shrimp Stew, Garlic Shrimp, Basil & Cilantro Pesto Shrimp with Sweet Potato Noodles) so now it is time for something new.

I set out on a mission to find a gluten-free crab recipe. It didn’t take long to find out that Crustless Crab Quiche was actually a thing but the recipe I found recommended evaporated milk and imitation crab…the original author actually said that “real crab” wouldn’t work….and I thought…why?

Well, I am here to tell you that it sure as shrimp does! And it tastes fantastic. You could certainly use the Imitation crab (pollock) if you want to though.

Crab is a good source of selenium, zinc and B vitamins and all grocery store crab is caught wild. I was also impressed to see that the eight ounces I needed for my recipe was only ten dollars (canadian). I realize that that is not inexpensive but considering that a lot of the protein in this recipe comes from the eggs I am willing to call it even because the eggs are inexpensive.

The crab was available in a little container, with the meat already shelled from the claws…so I had no messy work to do at all! I found it at Superstore in the seafood department.

I cannot tell you how quick and easy this Crustless Crab Quiche recipe is. Please let me know what you think!

Crustless Crab Quiche

  • 8 ounces real crab meat
  • 2 small red onions, chopped finely
  • 2 cups grated raw cheddar cheese
  • 2 cups organic 1/2 & 1/2 or full fat whipping cream
  • 8 eggs
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • pepper
  1. Preheat oven to 400ºF.
  2. Mix crab meat, onions and cheese in a bowl.
  3. Divide evenly and press mixture into two 9 inch pie plates.
  4. Whisk cream, eggs, mustard powder, salt and pepper in a bowl. Pour over top of crab mixture (divide evenly).
  5. Bake quiches for 30 minutes or until they are no longer jiggly in the center. They puff up a bit and brown on the top. If they are browning too much, cover with aluminum foil.

Serves 4-6.

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