RECIPE: Indian Butter Chicken With Vegetables
August 23rd 2006 13:00
This curry is easy and lick-the-bowl yummy. Traditionally served with basmati, I like to use brown rice, but whatever tickles your fanny. This is a lot of food but everyone wants seconds and it also makes great leftovers because it gets better with time in the fridge. Serve with nann bread from the local Indian take-away shop because I don’t know how to make it and it takes it to a new level.
Shopping list
800 g diced chicken breast
6 cloves garlic, minced
1 white onion, finely chopped
1 handful grated ginger
3 birds eye chillies
400g tomato paste
200g cream
200g yoghurt
1 tbsp turmeric
1 tbsp cayenne chilli
1 tbsp gram masala
1 tbsp sugar
2 tbsp curry paste
100g butter
1 cauliflower
800g eggplant
3 cups rice
1 handful cashew nuts
I bunch fresh coriander, finely chopped
Yoghurt to serve
1. Marinate chicken in garlic, onion, ginger, tomato paste, cream, yoghurt and sugar in the fridge for a few hours (or overnight if you’re that organised).
5. Add cashews nuts and stir through before serving.
Shopping list
800 g diced chicken breast
6 cloves garlic, minced
1 white onion, finely chopped
1 handful grated ginger
3 birds eye chillies
400g tomato paste
200g cream
200g yoghurt
1 tbsp turmeric
1 tbsp cayenne chilli
1 tbsp gram masala
1 tbsp sugar
2 tbsp curry paste
100g butter
1 cauliflower
800g eggplant
3 cups rice
1 handful cashew nuts
I bunch fresh coriander, finely chopped
Yoghurt to serve
1. Marinate chicken in garlic, onion, ginger, tomato paste, cream, yoghurt and sugar in the fridge for a few hours (or overnight if you’re that organised).
2. Remove from fridge and put in a big saucepan. Add butter, curry paste and spices and place on stovetop, lowest heat setting.
3. Meanwhile, chop the cauliflower and eggplant into bite-size pieces and add to the big pot. Leave on the lowest heat with the lid on for 40-60 mins. The slower cooked the better.
4. Prepare rice according to instructions the pack.
5. Add cashews nuts and stir through before serving.
6. Serve with chopped coriander and yoghurt.
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Comment by Anonymous
Otherwise it looks aaaight.