Fragrant Butter Chicken Curry
Because it’s a mild curry that’s more about flavour than heat, butter chicken is probably the most popular curry dish in the world. Serves 4
Ingredients
2 Tab oil
2 Tab butter
1 onion, finely chopped
3 cloves garlic, crushed
1 Tab grated ginger
2 tsp chilli powder
¼ tsp ground cloves
2 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
4 green cardamom pods, bruised
4 to 6 curry leaves – dehydrate first
1 can 410g chopped tomatoes
½ tsp brown sugar
4 chicken breast fillets diced
⅔ cup cream or plain yoghurt
4 fresh tomatoes, diced
3 Tab coriander, chopped
50g ground almonds
Salt and pepper to taste
Sambals if liked – chopped extra vegies combined, banana in small bowls
1. Heat oil & butter in a large saucepan over a low heat, add onion and cook until onions soften.
Add garlic, ginger, chilli powder and spices and stir for a minute or two until fragrant.
2. Add tomatoes and sugar and simmer for about 15 minutes. Add diced chicken and simmer on a low heat until cooked through – about 30 mins
3. Stir through cream, seasoning, coriander and ground almonds. Serve with basmati rice and sambals
Notes:
Keep in mind curry develops more flavour the day after making it, so try make a little more for a light lunch the next day.
(from website https://www.cookingclue.com/ – looks like a good resource on how to cook!)