Michael Van de Elzen's 'butter' chicken
This is my take on New Zealand’s most popular curry. I found many butter chicken curries were just too sweet and lacking in spice or flavour.
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|6||Boneless chicken thighs|
|3 tbsp||Tomato puree|
|1 tsp||Mild chili powder|
|4 tbsp||Low fat yoghurt|
|1 tsp||Vegetable oil|
|3 tbsp||Curry powder|
|1 cup||Low fat yoghurt|
|400 ml||Coconut cream|
|3 tbsp||Almond butter|
- Mix chicken cut into thin strips, tomato puree, chilli powder and yoghurt together and marinate for 1 hour. Drain.
- Heat a heavy-based frying pan, add chicken and brown on all sides. Set aside.
- For the sauce: Heat oil in the heavy-based frying pan, add chopped ginger and chopped garlic and stir-fry for 1 minute. Add finely chopped shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peeled peaches and cook for 1 minute. Add coconut cream, yoghurt and almond butter and simmer for a further 4 minutes.
- Add cooked “butter” chicken to sauce and reheat thoroughly.