I love a good Butter Chicken and I cant remember where I found this butter chicken recipe but its simple, quick and mild enough for the kids. They (the kids) call it the other orange chicken dinner the other orange chicken being Apricot Chicken. Like many wet dishes it tastes even better when made ahead of time so all you have to do is gently reheat.
Butter Chicken.
What you will need:
- 50g butter
- 1 onion, chopped
- 1-2 garlic cloves, thinly sliced (optional)
- 1-2 tins (250g tins) coconut cream/milk (1 can serves 2-3 people, 2 cans serves 4-6 people)
- 250ml tomato sauce (per 1 can coconut cream/milk)
- 2-3 teaspoons curry powder
- 1-2 tablespoons paprika (smoked or sweet)
- 1 teaspoon garam masala
- 1 teaspoon of mixed spice, turmeric and nutmeg
- salt, pepper (to season)
- 1 tablespoon parsley and chives, chopped (fresh or dried)
- 2-5 chicken breasts, cubed
- 2 cups frozen green peas (optional)
- 1-2 potatoes, chopped (optional)
How to:
1. Melt butter in a large pot over medium heat, add chopped onion and garlic, saute for 1-2 minutes or until onion goes soft and slightly see-through. Add coconut cream/milk and tomato sauce. Stir well and bring to a boil.
2. Turn down to low heat. Add seasonings: curry powder, paprika, garam masala (optional), cajun pepper (optional), mixed spice, turmeric, nutmeg, salt and pepper. Mix well, then add parsley and chives.
3. Add all other ingredients: Chicken cubes (or other meat), frozen peas (optional) and chopped potatoes (optional). Mix well. Let cook for 30-45 minutes stirring twice.
4. Serve with cooked, white rice and green salad.
Enjoy,
xDeb
