03Sep
BUTTER CHICKEN – PHASE 2
INGREDIENTS
1 onion sliced
4 cloves garlic chopped
2 teaspoons garam masala
1 teaspoon cardamom
1 teaspoon corriander
1 teaspoon ground ginger
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon tumeric
2 pinches cayenne pepper
1 teaspoon sea salt
3 chopped tomatoes or 2 tablespoons tomato paste
1 large tablespoon cream
100 grams chicken pieces cut into large cubes/pieces
1 cup chicken stock or water
DIRECTIONS
In non stick pan fry the chicken pieces until brown – 2-3 mins.
Add garlic and onion and stir fry until softened and cooked.
Add tomatoes, all the spices and salt. stir fry until all mixed and chicken is coated.
Add the cream and stock/water.
cover and simmer on low heat for about 20 mins or until cooked – stirring frequently to ensure even cooking.
Makes 1 serving
By Helen Wu
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