Butter Chicken Curry

We will be making this for our Valentine’s Day Dinner. Malt Vinegar sounds like a strange thing to add to a curry, but it brings out such a wonderfully sweet acidic flavour to really cut through that strong, creamy tomato sauce. Enjoy with Sticky Rice, Naan Breads, Dahl, Mango Chutney and a Lime Wedge on the side.

 

Ingredients ( serves 4) 

(for the chicken)

4 Large Chicken Breasts, sliced into bite sized strips

1 Tablespoon Smoked Paprika

1 Tablespoon Garam Masala

1 Tablespoon Cayenne Pepper

1/2 Tablespoon Chilli Flakes

1 Tablespoon ( of each) Ginger Paste & Garlic Paste

1 Teaspoon of Salt & Pepper

(for the Butter Sauce)

1 Large White Onion, finely chopped

7 Large Garlic Cloves, finely chopped

100g Plum Tomatoes, halved

500ml Cashew Milk

1 large Handful of Cashews

30ml Malt Vinegar

3 Tablespoons Tomato Puree

200g Unsalted Butter

200ml Single Cream

1 Tablespoon of Honey

2 Tablespoons ( of each ) Garam Masala, Cayenne Pepper, Smoked Paprika, Ginger

Salt & Pepper to taste

 

Method

Step 1) First, marinade the chicken for a minimum of 20 minutes before cooking. In a plastic zip lock bag, add your sliced Chicken Strips, Smoked Paprika, Cayenne Pepper, Chilli Flakes , Salt, Pepper, Ginger and Garlic Paste . Zip the bag up and toss around so that the chicken is evenly coated. Set aside and start chopping your ingredients for the sauce.

Step 2) Once the chicken has marinated ,, turn on your hob to a medium heat, add 2 tablespoons of oil and 1 tablespoon of butter. ( After all, it is Butter Chicken! ) Fry the Chicken Strips for 10 minutes. Place them onto a plate for them to cool slightly while you start on the sauce.

Step 3) Using the same pan, add your finely chopped onion, and add another two tablespoons of oil. Make sure your hob is on a low-medium heat, we want these to sweat not fry. Cook for at least 15 minutes until transparent. Add your Garlic, Tomatoes, Tomato Puree & Cashews . Cook until the tomatoes have softened completely. Add your cashew milk and allow to cook for a further 10 minutes on a low heat. Add the Spices & Malt Vinegar at this point. Take off the heat, and place into a large mixing bowl.

Step 4) Using a hand blender, blend the sauce until it has turned a vibrant orange colour, and looks relatively smooth. Place another mixing bowl onto the counter with a sieve on-top. Pour your sauce into that new mixing bowl through the sieve, and using the back of a wooden spoon, scrape it through. You should only be left with the  tomato seeds & skin and any other unblended pieces. We want this sauce to be silky smooth.

Step 5) Pour your smooth sauce back into the saucepan, and add the butter, cream, honey and salt and pepper. If you feel that it needs another tablespoon of Malt Vinegar, add it in. Add the cooked Chicken Strips into the sauce, and allow to heat through. Serve with Flaked Almonds and a Drizzle of Cream.

 

 

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