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Father's Day Butter Chicken Curry

Recipe

This mild curry is perfect for Dad's who don't want too much spice.

Serves: 4 people   |   Prep time: 1 hour   |   Cooking time: 30 minutes

Asian   |   Main

  

Ingredients

  • 900g Chicken Thigh Fillets

For the marinade:

  • 1 tbsp Medium Curry Powder
  • 2 tsp Paprika
  • 1 tsp Turmeric
  • 200g Greek Style Yogurt

For the sauce:

  • 2 tbsp Butter
  • 1 Onion
  • 2 Garlic Cloves
  • 1 tbsp Medium Curry Powder
  • 1 tsp Cumin
  • 2 tsp Paprika
  • 1 tsp Turmeric
  • 3 tbsp Tomato Purée
  • 150ml Chicken Stock
  • 1 tin Coconut Milk
  • Salt and Pepper
  • Naan Bread, toasted, to serve
  • Basmati Rice, to serve

  

Method

  1. In a medium sized bowl, mix the marinade ingredients together. Dice the chicken into bite-sized chunks and mix in with the marinade, cover and chill in the fridge for 1 hour, or overnight.
  2. In a large saucepan on a medium-high heat, heat the butter until melted and fry the diced onion, garlic and spices for a few minutes until softened and fragrant. Add the tomato purée and marinated chicken and cook for a further 10 minutes.
  3. Add the coconut milk and chicken stock, stir and simmer for 15 minutes. Season with salt and pepper to taste, and serve with toasted naan bread and some basmati rice.