But­ter chicken

This curry is easy to make and packed with flavour – pre­pare it the day be­fore then pack in for lunch and en­joy with rice or naan bread.

YOU Lunchbox Ideas - - Contents -

MAKES

4 por­tions

Prepa­ra­tion time: 10 min­utes Mar­i­nat­ing time: Overnight Cook­ing time: 25-30 min­utes

MARI­NADE

5 ml (1 t) ground cumin 5 ml (1 t) ground co­rian­der 10 ml (2 t) curry pow­der 5 ml (1 t) garam masala 5 ml (1 t) gar­lic and ginger paste 15 ml (1 T) finely chopped green chill­ies 10 ml (2 t) each finely chopped fresh mint, thyme and co­rian­der salt and black pep­per

CHICKEN

500 g chicken breast fil­lets, cut into bite-size cubes 15 ml (1 T) but­ter 1 onion, grated 1 can (410 g) chopped toma­toes 15 ml (1 T) brown su­gar 250 ml (1 c) plain yo­ghurt or cream salt and black pep­per naan bread or jas­mine rice to serve ex­tra co­rian­der to serve chopped cu­cum­ber with mint to serve 1 Mari­nade Mix the in­gre­di­ents in a non-metal bowl. 2 Chicken Add the chicken to the mari­nade. Mix well and mar­i­nate overnight. 3 Heat the but­ter and fry the onion un­til soft and golden. Add the chicken and fry un­til done but not dry. Add the toma­toes and su­gar, re­duce the heat and sim­mer for 10-15 min­utes or un­til nearly dry. 4 Stir in the yo­ghurt or cream, re­duce the heat and sim­mer for an­other 5-6 min­utes. Sea­son with salt and pep­per. Leave to cool. 5 Place the curry, rice or naan bread, ex­tra co­rian­der and chopped cu­cum­ber with mint in sep­a­rate con­tain­ers and chill. Re­heat the chicken and rice or bread for lunch, top with fresh co­rian­der and serve with the cu­cum­ber and mint.

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