Sig's buttery chicken curry, #myfavouriterecipes.
You can cook Sig's buttery chicken curry, #myfavouriterecipes using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sig's buttery chicken curry, #myfavouriterecipes
- It’s 200 gr of creme fraiche.
- It’s 150 gr of creamed herbed garlic cheese.
- Prepare of To taste, start with a little, then add more as needed.
- You need of Garlic powder, garam masala, smoked paprika, turmeric, salt.
- It’s of chilli powder, coriander powder, 5 or so dried curry leaves,.
- Prepare of pimento powder, tandoori spice colouring, fresh corriander.
- It’s 500 gr of boneless chicken.
- It’s 1 of small can of plumb tomatoes.
- You need of Dried garlic powder.
- It’s of White pepper.
- Prepare of Smoked paprika.
- It’s of Salt.
- It’s 2 tablespoons of butter for sauc.
- It’s Half of a tube tomato puree.
Sig's buttery chicken curry, #myfavouriterecipes step by step
Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it..
Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter..
Remove marinaded chicken from fridge heat until the chicken is cooked..
Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy..
I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander..
I made a sag aloo type dish but with sweet potatoes instead of normal potatoes..
