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Butter Chicken - A Mild Curry For All The Family

Posted by Anne McKenzie on

Preparation Time: 40 minutes
Cooking Time: 55 minutes

Cook in a stove-top suitable heavy pan or casserole dish that has a lid

Serves 6
1.  1 kilogram of chicken, chopped into large bite size pieces - use breast, thighs or tenderloins, as you prefer
2.    1 packet Herbies Butter Chicken seasoning

3.    1 tablespoon butter or olive oil 
4.    375g approx. of plain yoghurt
5.    1 tablespoon of crushed garlic
6.    1 medium onion finely diced or pureed
7.    2 tablespoons of low salt tomato sauce (Pops)
8.    1 tablespoon of brown sugar
9.    1 tablespoon of low salt tomato paste
10.  1 tablespoon of Chilli Harvest Mild Mango Chutney
11.  1 tablespoon of ground almonds
12.   200 mls single or cooking cream
13.   1 small can of coconut milk (approx. 85 to 100ml)
14.    1 tablespoon of chopped coriander leaves or a pinch of dried coriander

1.   Mix the chicken pieces with half the Herbies Butter Chicken seasoning combined with the yoghurt. Cover and marinate overnight in the refrigerator
2.   Next day, add oil, garlic and onion to a heavy pan and fry for 2-3 minutes
3.   Remove chicken pieces from marinade (there will be very little marinade left in bowl) and add to onion and garlic mixture. Cook chicken on high for  5-10 minutes
4.   Add coconut milk, tomato sauce, tomato paste, sugar, coriander, almonds, mango chutney and any remaining marinade to the pan with the chicken mixture. Stir well. Bring to simmer temperature and cook covered for 45 minutes or until you are satisfied chicken is tender and flavoursome
5. When ready to serve, add cream and reheat mixture

Adapted from Herbies recipe

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