Michael Van de Elzen's 'butter' chicken
50
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.
Comments
can2nz
added 411 days agoI made this recipe on Sunday. It was not the red creamy sauce shown in the photo. It tasted ok. I will keep looking for a better recipe.
EuKiwi
added 479 days agoWhat a pile of rubbish, as soon as you see 'curry powder' in a recipe for Butter Chicken, or Murgh Makhni, you know something has gone horribly wrong. I DO agree that some NZ butter chickens are too sweet, but that doesn't justify raping the dish.
smitster
added 480 days agothis is just too weird. I have a much better recipe for butter chicken
youngstar
added 1250 days agoLove the CL Narvik bowl
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