Friday, 26 February 2016

BUTTER CHICKEN.....with yellow rice
1 kilo skinless chicken breast fillets
250 mls plain/greek yoghurt
4 tablespoons curry powder
8 teaspoons paprika
2 teaspoons salt
in the pot..
180 grams butter
4 teaspoons minced garlic
1 teaspoon minced ginger
4 tablespoons curry powder
2 x 800 gram can diced tomatoes
2 bay leaves
360 mls thickened cream
salt to taste
thickened cream to decorate if desired
dice chicken into bite ­sized pieces.
in a large bowl, mix chicken, yoghurt, 4 tablespoons curry powder, paprika and 2 teaspoons salt.
cover and refrigerate for at least one hour.
melt butter in a fry pan and saute the minced garlic and ginger until fragrant.
add in the other 4 tablespoons curry powder. Give it a quick mix, then add the tomatoes. turn heat to high and bring to boil.
add the bay leaves and turn the heat down to low. simmer for 5 minutes.
add in the marinated chicken and cook for another 10 minutes or until chicken is fully cooked.
add cream, and salt to taste. simmer for 2 minutes. Serve with some cream if desired and yellow rice.

12 cups water
6 teaspoons chicken stock powder
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon immitation saffron
2 cups rice
in a large pot, bring the water to the boil. add the stock powder, garlic, salt and imitation saffron.
add rice.
cook rice for about 15 - 20 minutes or to desired taste.
drain into colander and rinse with cold water. serve.

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