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.