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The whole family will love this butter chicken which has all the flavour of a curry without too much heat.
Ingredients (serves 4)
1kg chicken breast fillets
1 cup butter chicken curry paste (tomato and tamarind) (see note)
2/3 cup thick natural yoghurt
4 garlic cloves, crushed
2 tablespoons ghee (see note) or olive oil
1 cinnamon stick
425g can tomato puree
1 teaspoon Vegeta Chicken Stock Powder
1/2 cup water
1/3 cup thickened cream
4 green onions, sliced, to serve
naan bread, to serve
Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits.
Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.
Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.
Note 1: Look for butter chicken curry paste in the international section of your supermarket. Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher temperature than other oils without burning, making it perfect for Indian cuisine
Super Food Ideas - April 2004, Page 66
Recipe by Kerrie Sun
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