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Butter chicken (sorry about the pic)

Butter chicken is probably the most commonly eaten curry dish on the planet in various configurations and under different names. It’s really easy and tasty and you can juggle the ingredients to get the perfect combination for your tastes. This is enough for 4.
What you need

3 cubed chicken breasts
30ml oil
2 tablespoons butter
1 large onion chopped
pinch cinnamon
1 teaspoon crushed garlic
2 teaspoon finely grated fresh ginger
½ teaspoon turmeric
1 teaspoon chilli powder
1 tin whole peeled tomatoes
25ml tomato paste
25ml plain yoghurt
small palm of fresh chopped coriander leaves
salt and pepper to taste

If you have ground almonds add 2 tablespoons to give it a real edge on any curry you have had.

The process

In a hot pan with a little oil, sear the chicken cubes to get a little colour on all sides and then remove and set aside.

Reduce the heat to medium, add the butter, chopped onions and cinnamon and cook, stirring constantly until the onions are soft – 3 minutes or so.

Add all of the rest of the ingredients, except the chicken and coriander, bring it to the boil, reduce the heat and cook for about another 4 minutes.

Add the chicken and combine with the sauce and cook for a further 4/5 minutes.

Stir in the chopped coriander and serve with rice, naan bread or roti.

So simple and so delicious, Enjoy it.