I often replace the butter with coconut milk to make it dairy-free.
Usual substitutions: a jar (796ml) of Mutti brand passata in place of the canned tomatoes, and I trim the fat off the chicken thighs (about 1.5lbs, sometimes more) and cut into bite-size pieces and then I don’t need to blend the curry after it’s finished. Eyeball coconut milk in place of the cream until the colour I like (about 1 cup of coconut milk). No butter.
