Malta Independent - - CROSSWORD & FUN -

Prep Time 85 Min Cook Time 30 Min Ready in 115 Min Serves 4 But­ter chicken


1kg chicken breast fil­lets 1 cup but­ter chicken curry paste 2/3 cup thick nat­u­ral yo­ghurt 4 gar­lic cloves, crushed 2 ta­ble­spoons ghee or olive oil 1 cin­na­mon stick 425g can tomato puree 1 tea­spoon chicken stock pow­der 1/2 cup water 1/3 cup thick­ened cream 4 green onions, sliced, to serve bread, to serve


1. Cut chicken into 3cm cubes and place into a ce­ramic bowl. Add 2/3 cup of curry paste, yo­ghurt and half the gar­lic. Stir to coat. Re­frig­er­ate for 1 hour, if time per­mits. 2. Heat ghee or oil in a large heavy­based saucepan over medium heat. Add re­main­ing gar­lic and cin­na­mon stick. Cook, stir­ring, for 2 min­utes, or un­til fra­grant. Add re­main­ing 1/3 cup curry paste, tomato puree, stock pow­der and water to saucepan. Bring to the boil over high heat. Re­duce heat to medium-low. Sim­mer for 5 min­utes. 3. Add chicken and curry paste mix­ture to saucepan. Sim­mer, stir­ring oc­ca­sion­ally, for 10 min­utes. Stir in cream. Cook for a fur­ther 5 min­utes, or un­til chicken is cooked through. Re­move cin­na­mon stick. Top with onions. Serve with naan bread.

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