BUT­TER CHICKEN

SERVES 4 PREP 15 MIN­UTES COOK 45 MIN­UTES $3.50 PER SERVE

Homes+ (Australia) - - EASY FOOD -

2 ta­ble­spoons ghee 700g chicken thigh fil­lets, trimmed 2 medium brown onions, finely chopped 2 ta­ble­spoons finely grated fresh ginger 2 large cloves gar­lic, crushed 1 ta­ble­spoon ground co­rian­der 1 ta­ble­spoon ground turmeric 1-2 tea­spoons chilli pow­der, to taste ½ tea­spoon ground car­damom 1 cin­na­mon stick, halved 2 x 400g cans diced toma­toes ½ cup thick­ened cream, at room tem­per­a­ture 1⁄3 bunch co­rian­der, finely chopped Salt Cooked bas­mati rice, to serve Sliv­ered al­monds, to serve Gar­lic naan, to serve

STEP 1 Heat half the ghee in a large heavy-based fry­ing pan over mod­er­ate heat. Cook chicken for 3 min­utes each side or un­til well browned. Trans­fer to a plate and cool slightly. Cut in 2cm pieces.

STEP 2 Heat re­main­ing ghee in pan. Add onion; cook and stir for 2 min­utes. Add ginger and gar­lic and cook for 30 sec­onds. Add spices and stir un­til fra­grant. Add diced chicken and tomato. Re­duce heat to low; cover and sim­mer for 30 min­utes.

STEP 3 Re­move pan from heat; stir in cream and half the co­rian­der. Taste and sea­son with salt. Spoon rice into shal­low bowls. Top with chicken and sauce. Sprin­kle with re­main­ing co­rian­der and some sliv­ered al­monds. Serve with naan.

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