RACHAEL’S BUTTER CHICKEN CURRY
Pour olive oil into a pan
chop a whole white/red onion, not too finely because you’re going to blend this anyway
chop and add four whole tomatoes
200 g of tomato paste
add a clove of chopped garlic and some fresh ginger
let these ingredients cook well enough before adding your spices.
Add spices:(you can add what you want according to how you want your food to taste. I usually taste while cook)
little bit of tumeric
chicken (garam) masala (I think I used two table spoons)
ginger grounded (half a table spoon)
fresh chillies(your own choice)
cumin powder (jeera) (half a table spoon)
coriander powder (dhania) (two table spoons)
Nutmeg (half a table spoon)
(remember to add water if needed while cooking these ingredients on the pan)
Once all these ingredients are well cooked and ready, place them into a pot. Add one and a half cups of plain yogurt, 1 and half table spoons of butter and a cup of water.
blend all together
Take four chicken breast (more if you want), cut them into thick strips.
Don’t wash the pan, take the chicken and add it to the pan to cook in the remainder of juices and spices left behind.
Don’t over cook the chicken too long on the pan, you don’t want the chicken too dry. Make sure its cooked well enough that it’s not raw.
You can add your own spices to the chicken as you fry it.
throw the chicken into the already blended sauce.
Cook your rice, I used Tastic: Jasmine Thai Rice.
While the rice cooks, I kept the pot on medium heat to cook gentle… get all those flavours in. hmmm
Remember:
Don’t add too much water, else it wont be as thick as you want it to be. Watch your consistency.
You can also add more spice after blending your ingredients if it needs more flavour.
Salt and pepper can be added according to your own judgement.
And that’s it, enjoy
Source and Photo: Rachael Klein
