Butter Chicken Curry Recipe
4 chicken fillets
1 tablespoon olive oil
1 x 50g sachet Spice and all things nice Butter Chicken Paste (www.spice.co.za)
1 teaspoon crushed garlic
175 ml double cream greek yoghurt
250 ml cream
1 chicken stock cube dissolved in 150 ml boiling water
1 small tin tomato paste
Heat 1 tablespoon olive oil in a pan. Add 1 onion (chopped) and garlic and cook on medium heat for 2 minutes until onion starts to soften.
Add full contents of pack of Butter Chicken Paste, yoghurt, 250 ml cream, 1 chicken stock and 1 tin tomato puree.
Simmer on low heat for 5 minutes.
Finally add chicken fillets (4-6) chopped into strips and cook for further 5 minutes or until cooked through.
Garnish fresh coriander and serve with Basmati Rice / Poppadums / Rotis.
This recipe was so simple yet delicious - it was easier to prepare than ordering a take-away would have been and much tastier!