Butter Chicken – very simple to make and hardly any washing up
Butter Chicken is one of those loved dishes that is easy to make because it creates little washing up! This creamy curry is one of those come-back-to dishes and therefore is a great meal for the whole family. The flavours work well with root vegetables instead of the chicken, and if you need to be dairy free, then substitute the yoghurt for coconut cream.
Make double the recipe and freeze it so that all you have to do on a busy night is reheat it and cook up some noodles or rice.
And remember, the heat level is up to you – I sometimes give it some kick with extra fresh chilli and have it with Naan bread to mop up the sauce!
Yield 4 Serves
- 500g chicken breast – thinly sliced
- 1 large onion – finely sliced
- 2 cloves garlic – finely diced
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons of each: garam masala, paprika, cumin, turmeric
- 400g tin peeled tomatoes
- 2 tablespoons natural yogurt
- salt and pepper to taste
- 250g rice noodles
- Heat a small amount of olive oil in a non-stick saute pan and gently heat the onions, garlic and spices for 3 minutes.
- Add the tomatoes and simmer for 15 minutes. Add the yoghurt, stir well and season to your taste with salt and pepper.
- Pop in the chicken and cook for a further 5 minutes. Taste again for seasoning.
- Cook the rice noodles according to the packet and divide between bowls, then pile the curry on top!
Health benefits of TUMERIC! http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives mustard its bright yellow colour.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. This wonderful spice has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. It was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.