Serves 4 - 6
Your spice kit has 1 x 10g butter chicken curry powder Buy Now
This curry is a mild creamy curry with wonderful flavours, however, some people want a bit of heat. To make this into a medium or hot curry, add more fresh chillis when cooking.
Preparation time: 10-15 minutes
Cooking time: 30 minutes on stove top or 5-7 hours slow cooker on low
What you need with Spiced with Love kit:
3 garlic cloves
1.5 inch piece root ginger *
1 large red chilli seeds discarded (or more if you want it spicier)
1 tablespoon sunflower oil
500g chicken in bite size pieces
½ pint Chicken Stock
25g butter (optional)
1 tablespoon of light brown sugar (optional)
2 tablespoons tomato puree
5 tablespoons double cream, coconut milk or natural yoghurt (use a little more/ if you want a creamier version).
Extra water as required for consistency
Optional for serving:
Flaked toasted almonds (pop onto a dry pan and flip until toasted evenly – store in a jar)
* Note: don’t use ginger that is tough as it will come through in the curry as fibrous and ruins the texture. I know this from experience
If using a slow cooker preheat on low while you prepare the base.
1.To make onion paste - blend onions, garlic, chilli and ginger in food processor, or chop finely.
2.Cut each chicken thigh into 4 pieces or breasts into chunks.
3.Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added. Cook over a high heat until the meat is evenly browned. Lift the chicken out with a slotted spoon and transfer to a plate.
4.Add the butter to the pan and when melted add the onion paste. Cook on low to moderate heat until it’s just beginning to colour. This is a crucial step in making sure you have a great base – so cook on low heat for 8-10 minutes to ensure everything is cooked. Don’t let it burn or it will turn bitter.
5.Add Spiced with Love Butter Chicken Curry spice sachet. Cook for 2 minutes.
6.Mix in the stock, sugar, tomato puree and a little salt to taste. Bring to the boil stirring.
7.Add the chicken and stir through.
8.Reduce the heat on the stove top and simmer for 20 minutes stirring occasionally or you can put in preheated oven (180 degrees) for 40 minutes. If using a slow cooker press the chicken below the surface of the liquid. Cover and cook on low for 5-7 hours.
9.When ready to serve, stir in the yoghurt, coconut milk or cream (make sure the sauce isn’t bubbling or the cream/ yoghurt may split).
Serve with toasted almond flakes and sprigs of coriander.