RHODES BUTTER CHICKEN
30 ml butter
1 large onion, chopped
2 – 3 garlic cloves, chopped
30 ml grated gingerroot
10 – 15 ml chilli powder
10 ml ground turmeric
5 – 10 ml ground cumin
5 – 10 ml ground coriander
2.5 ml ground cinnamon
1 x 410 g can Rhodes Tomato Puree
1 x 50 g sachet of Rhodes Tomato Paste
15 – 30 ml brown sugar
salt and black pepper
4 chicken breast fillets, cubed
250 ml cream
handful chopped coriander leaves
Heat the butter, add the onion and fry until tender.
Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin, coriander and cinnamon and stir for a minute before adding the Rhodes Tomato Puree, Rhodes Tomato Paste and brown sugar.
Season to taste, cover, reduce heat and simmer for 15 – 20 minutes.
Add the chicken and simmer for a further 10 minutes until the chicken is cooked through.
Just before serving, stir in the cream and coriander leaves and serve with basmati rice and roti.
Photo and Recipe: Michelle Ramnarain