Very special friends of ours are getting married next year. We went dow to the Midlands for a weekend recently, to see the venue, check the weather and very importantly to do a food tasting. Among the dishes was this divine Butter Chicken Curry.
Being a Durban girl, I don’t need to tell you that curry is my weakness. The spices and the chilli were perfectly balanced and we ate it with the homemade bread. Heaven!
Here is my version of this aromatic curry.
Butter Chicken Curry
A delicious warming curry. Serve with basmati rice. If you can't get ripe tomatoes, you can substitute with a tin of tomatoes and 1/2 cup water. Be careful with the chilli powder as some are much hotter than the others. If you don't know the strength of the chilli powder, I suggest you start off with much less.
- For the tomato sauce:
- 2 tsp chilli powder
- 1 tsp salt
- 8-10 ripe tomatoes, peeled
- 5 tbl butter
- For the curry:
- 500g chicken, cubed
- ½ tbl garam masala
- 5 tbl cream
- 1 tbl garlic, chopped
- 4 tbl butter
- 1 tbl coriander, ground
- 1 tbl chilli powder
- handful fresh coriander
- 50g cashew nuts
- Step 1 To make the tomato sauce:
- Step 2 Soak tomatoes in boiling water for a few minutes, remove and peel.
- Step 3 Place tomatoes in food processor and puree.
- Step 4 Melt butter in pan, add chilli powder, then add salt and tomatoes and cook for about 8-10 minutes until sauce is thick, then set aside.
- Step 5 To make the curry:
- Step 6 Melt butter in pan, add chilli powder, garam masala, chicken, ground coriander and garlic.
- Step 7 Simmer for 2-3 minutes until chicken is sealed, add tomato sauce and simmer for another 5-6 minutes.
- Step 8 Add cream, mix well, simmer for 15 minutes until sauce reduces and check seasoning.
- Step 9 Garnish with fresh coriander, cashew nuts and serve with basmati rice.