Name: Butter chicken curry
Ingredients: 30 ml oil; 1 kg chicken fillet, cubed; 20 ml ginger and garlic paste; 5 ml turmeric; 1 onion; 50 g butter; 250ml Greek yogurt; 250 ml tomato puree; 10ml ground coriander; 10ml ground cumin; 10 ml ground fennel; 5 ml cayenne pepper; 250 ml cream; Fresh coriander

Butter chicken curry

Recipe by ElmarieCourse: Lunch, Dinner

I went for a winetasting on Thursday at Avontuur and when I tasted their Chardonnay this recipe came to mind. The curry compliments the Chardonnay so well, it is a match made in heaven. This is such an easy recipe and it is the ultimate – low in fat and delicious.

Ingredients

30 ml oil
1 kg chicken fillet, cubed
20 ml ginger and garlic paste
5 ml turmeric
1 onion
50 g butter
250ml Greek yogurt
250 ml tomato puree
10ml ground coriander
10ml ground cumin
10 ml ground fennel
5 ml cayenne pepper
250 ml cream
Fresh coriander

Directions

Over medium heat, heat the oil and butter in a large non-stick pot. Mix together the ginger and garlic, turmeric, salt, chicken cubes and chopped onion; add to the pot and braise for 3-5 min. Take care not to break the chicken cubes.
In a blender blend together, spices, tomato puree and yogurt. Pour the mixture over the chicken and simmer for 20 minutes. Pour in the cream and heat through.