Butter Chicken Curry

Ingredients

• 850 g cubed chicken breasts
• 80 g yoghurt plain (I use double cream )
• 1 tablespoon medium curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground tumeric
• A pinch of cinnamon
• A pinch of garam masala (optional not traditional)
• 1 large red onion chopped
• 4 large garlic cloves chopped
• 2 tsp grated ginger
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 tablespoons Butter Chicken Curry Spice (Cape Herb & Spice Company)
• 2 tablespoons Tomato paste
• 1 tin chopped tomatoes
• 125 g crème fraîche
• Handful of chopped coriander
• Handful of chopped macadamia nuts

Instructions

1. 1

   Mix the chicken breast with the yoghurt, medium curry, ground coriander, ground, cumin, ground turmeric, and pinch of cinnamon with an optional pinch of garam masala in a bowl cover and set aside until ready to use.

2. 2

   In a pan on medium high heat add the olive oil and one tablespoon of butter. When sizzling add the onion and cook until soft and translucent

3. 3

   At the garlic, ginger and butter, chicken curry spice for about a minute now add the tomato paste and Cook for a further two minutes making sure it doesn’t burn

4. 4

   Add the yoghurt chicken and the rest of the butter stir to mix the onions with the chicken and cook for seven minutes ensuring that it doesn’t burn

5. 5

   Add the tomatoes and crème fraîche stir through to the chicken

6. 6

   Turn off the heat place lid on the pot and leave to rest for 15 minutes

7. 7

   When ready to serve taste and season accordingly. The Cape Herb & Spice have added salt to there mix so you may not want to add extra salt. Add the chopped coriander and macadamia nuts

8. 8

   If you decided to use the butter beans add them when you add the chicken