Creamy Butter Chicken Curry
Ingredients (5 servings)
| Chicken thigh (cut into bite-size pieces) |
1 (300g) |
|
[A]
Plain yogurt |
100g |
|
Grated garlic |
1 tsp |
|
Grated ginger |
1 tsp |
| Onion |
1 (200g) |
|
|
|
| Canned diced tomatoes |
1/2 can (200g) |
| Butter |
30g |
| Water |
400ml |
| Sugar |
1 Tbsp |
| S&B Golden Curry Mix 220g |
1/2 pack |
| Dairy cream |
100ml |
| Naan or plain cooked rice |
As needed |
Directions
- Mix together the ingredients of [A] and marinade the chicken in [A]. Mince the onions.
- Heat a pan and melt 20g of butter. Stir-fry the onion over low-to-medium heat for about 6 minutes until the onion is slightly brown.
- Add the chicken [1] and cook over medium heat for 2 minutes.
- Add the canned tomatoes, water, and sugar and allow the mixture to come to a boil. Turn the heat down to low heat and simmer for 10 minutes.
- Turn off the heat and add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted. Turn on the heat again and simmer over low heat for 2-3 minutes. Add the rest of the butter and dairy cream to finish the curry.
- Serve the curry in plates and enjoy with naan or plain rice.
