One off my favorite curries are butter chicken curry.
For me this is the something anyone can attempt at home, it’s a good start for beginners if you are learning about spices as curries are quite complex and have many ingredient and can be quite a big task for the first timer. Search your local supermarket for a good butter chicken spice or paste to assist you in building on the flavours.
If you are unsure whether you can recreate this recipe at home or just don’t have the time, Tobago’s Restaurant is currently offering a fantastic curry lunch special, where you can order this dish for only R165.
Ingredients
- Butter chicken paste or spice
- 1 large onion diced
- 70g tomato paste
- 1 tin crushed tomato or tomato puree or fresh tomato blended which I prefer
- 4 large chicken breast cubed
- 250ml Double thick plain yoghurt
- 250 ml Cream
- Salt/ to taste
- Nice big handful Coriander
- 100g Cashew nuts
- 100g Butter
Method
- Fry 1 large diced onion in a sauce pan with 50ml oil and 50g butter until till golden brown with the cashew nuts
- Next add the butter chicken spice or paste
- Once combined add 4 large chicken breasts cubed and allow to brown, cook for 2-3 min,
- Add the tomato paste and tin crushed tomato, add the cream and yoghurt and cook for about 15 – 20 min to allow all that spice to release and cook through.
- Whisk in 100g butter.
- To finish off add a handful of fresh coriander
