About the Recipe
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Ingredients
Spencers Create A Curry Butter Chicken Spice Blend
600g Chicken, Diced (For best results use chicken thigh meat.)
1 tbsp Cooking Oil
1 Medium Onion, Chopped
2 Medium Tomatoes, Crushed
2 tbsp Tomato Paste
1 tsp Garlic Puree
1 tbsp Butter
1 Chicken Stock Cube (dissolve with 1/2 cup water)
1/3 Cup Natural Yoghurt
1/2 Cup Pure Cream
50g Roasted Cashews
Fresh Coriander Sprigs
Preparation
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Heat oil in a frying pan or cooking pot.
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Fry chicken until slightly brown. Remove browned chicken and set aside.
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Add butter and chopped onion to the same pan and fry on a medium to high heat until onion is a golden pale colour stirring frequently (about 5 – 7 minutes).
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Add garlic and cook for a further 3 minutes, reduce heat to medium and add the Butter Chicken Spice Blend and cook for 1 minute.
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Add crushed tomato, tomato paste and cook for a further 2 minutes.
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Add the browned chicken and stock to the sauce. Bring to the boil, lower the heat and simmer for 20 minutes or until meat is cooked.
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Add yoghurt and cream to form a thick sauce, simmer for 2 minutes.
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Garnish with roasted cashews and fresh coriander and serve with Spencers Basmati steamed rice.
