The much loved Indian classic, butter chicken, with no garlic or onion! Making it friendly for tummies all round.
- 1 1/2 tablespoons light olive oil
- 600g chicken thigh fillets, excess fat trimmed, quartered
- 2cm-piece fresh ginger, peeled, shredded
- 1 x 7cm cinnamon stick
- 2 teaspoons ground paprika
- 2 teaspoons ground coriander
- 1/2 teaspoon chilli powder
- 185ml (3/4 cup) tomato pasta sauce
- 125ml (1/2 cup) chicken stock
- 2 tomatoes, coarsely chopped
- 80ml (1/3 cup) thickened cream
- 60ml (1/4 cup) natural yoghurt
- 25g (1/4 cup) flaked almonds, toasted
- Natural yoghurt, extra, to serve
- Fresh coriander sprigs, to serve
- Saffron rice or steamed rice, to serve
1. Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
2. Heat the remaining oil and butter in the wok. Add the ginger. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
3. Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
4. Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
5. Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.
Source: Australian Good Taste – March 2009 , Page 6
Recipe by Alison Adams
Photo credit: Luca Nebuloni / Foter / CC BY