Yummy curry to please young and old

A tried-and-tested fam­ily favourite that is creamy and packed with flavour.

North Harbour News - - YOUR LOCAL NEWS -

chicken dry with pa­per tow­els, dice 2cm and place in a bowl with but­ter chicken spice mix, chilli flakes (if us­ing), ginger and salt and mix to com­bine. Sea­son with pep­per.

3. Heat but­ter in a large fry-pan on medium heat. Cook onion for 4-5 min­utes, un­til soft but not coloured. Add gar­lic and cook for a fur­ther 2 min­utes. Add chicken and cook for 3-5 min­utes, un­til golden brown and nearly cooked through.

4. Add cream, milk, tomato paste, vine­gar and sweet chilli sauce and stir to com­bine. Bring to a sim­mer then re­duce heat to low-medium and sim­mer for about 5 min­utes, un­til chicken is cooked through and the sauce has thick­ened slightly.

5. While but­ter chicken sauce is cook­ing, add broc­coli and car­rots to pot of boil­ing wa­ter. Cook for 3-4 min­utes, un­til ten­der. Drain well and toss with a lit­tle olive oil. Sea­son with salt and pep­per.

To serve, spoon rice onto plates and top with but­ter chicken, and chopped co­rian­der. Serve steamed veges on the side.

If your sauce thick­ens too much, stir through a lit­tle wa­ter.

Bar­gain Box’s Ul­ti­mate But­ter Chicken.

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