Michael Van de Elzen's 'butter' chicken
28
11/7/2012
This is my take on New Zealand’s most popular curry. I found many butter chicken curries were just too sweet and lacking in spice or flavour.
Ingredients
| 6 | Boneless chicken thighs |
| 3 Tbsp | Tomato puree |
| 1 tsp | Mild chili powder |
| 4 Tbsp | Low-fat yoghurt |
| 1 tsp | Vegetable oil |
| 1 tsp | Ginger |
| 1 | Garlic clove |
| 2 | Shallots |
| 3 Tbsp | Curry powder |
| 3 | Chopped tomatoes |
| 1 cup | Peach |
| 1 cup | Low-fat yoghurt |
| 400 ml | Coconut cream |
| 3 Tbsp | Almond butter |
Directions
- Mix chicken cut into thin strips, tomato puree, chilli powder and yoghurt together and marinate for 1 hour. Drain.
- Heat a heavy-based frying pan, add chicken and brown on all sides. Set aside.
- For the sauce: Heat oil in the heavy-based frying pan, add chopped ginger and chopped garlic and stir-fry for 1 minute. Add finely chopped shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peeled peaches and cook for 1 minute. Add coconut cream, yoghurt and almond butter and simmer for a further 4 minutes.
- Add cooked “butter” chicken to sauce and reheat thoroughly.
Wine match by Brancott Estate
Comments
youngstar
added 638 days agoLove the CL Narvik bowl
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