BEST BUTTER CHICKEN
I made this delicious recipe from the wonderful Fatima Sydow this weekend, FAN-TAS-TIC!
1 kg chicken breast fillets, cut into bite-sized pieces
1 cup plain yoghurt
2 tablespoons lemon juice
3 tablespoons oil
2 onions, finely chopped
2 tablespoons minced garlic
1 tablespoon minced ginger
3 tablespoons roasted masala
2 teaspoons ground cumin
2 tablespoons paprika
2 teaspoons turmeric
1 teaspoon red chilli powder
2 tablespoons tomato paste
salt to taste
2 whole chillies (optional)
1 cup coconut cream
1 bunch fresh coriander, chopped
Place the chicken, yoghurt and lemon juice in a bowl and marinate for a few hours or overnight.
Heat the oil in a large pot on medium heat and fry the onions until golden brown. Add 250 ml (1 cup) warm water and cook the onions until all water has cooked away.
Next, add the garlic and ginger, spices, tomato paste, salt and chillies and cook for 10 minutes, adding a dash of water to prevent burning and also stirring when necessary.
Add the chicken and yoghurt marinade and cook on medium to high heat, stirring occasionally. Whatever you do, do not add water to the curry.
After 8 – 10 minutes, add the coconut cream and the chopped coriander, cook for five minutes. Stir once and switch off the heat.
Serve with white basmati rice or roti.
Photo : Petro Borchard
Petro Borchard
Ek het hierdie heerlike Butter Chicken van die wonderlike Fatima Sydow die naweek gemaak – FAN-TAS-TIES!