Fijian Butter Chicken

butter chicken

This isn’t your typical butter chicken. Butter chicken is usually swimming in butter and cream.

This is a Fijian butter chicken. What makes it Fijian? It incorporates chicken lovo. Lovo is a traditional Fijian cooking technique that involves steam-smoking food in an earthen oven. Our gardener did a lovo for us this past weekend, and we had plenty of leftovers. This dish also uses coconut cream, which is a staple ingredient here in Fiji.

It would be rare if you happened to have chicken lovo lying around, so you can substitute with regular chicken thighs or shredded rotisserie chicken.

I use lentils because they’re nutritionally dense with a good ratio of carbs, protein and fiber. If you want to substitute, you could use chickpeas or simply add more potatoes.


1 medium onion, chopped
3-5 garlic cloves, minced
1 cup split lentils (split lentils cook faster)
3-5 tbsp. butter
1 can coconut cream
1 can whole peeled tomatoes
2 large potatoes, chopped
6 pieces of chicken
salt and pepper to taste
olive oil to taste

Melt the butter in a large pot, and toast the onion, garlic and lentils in the butter.

Stir in the coconut cream, tomatoes, potatoes, chicken, and salt and pepper. Cover and simmer for 20-30 min., or until the potatoes are cooked through. Add olive oil if the texture of the dish becomes dry.

If you like what you see on ATB, consider showing your support by shopping at my Society6 and RedBubble online stores. Every product features my original, hand-drawn artwork.