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Dans la lune

February 15, 2016

Butter tomato chicken curry

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Butter tomato chicken curry

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6
Butter tomato chicken curry

Ingredients

For the marinating

  • 450g chicken breast - boneless - cut into bite-sized pieces
  • 3 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped
  • salt and pepper to taste

  • 3 tomatoes - chopped
  • 150ml water

For the seasoning

  • 100g cashew nut + 50ml water - paste
  • 3 garlic clove - finely chopped
  • 20g fresh ginger - finely chopped
  • 5 cloves
  • 7 cardamom pod - precut
  • 2 bay leaf
  • 1 tsp cinnamon powder
  • 1/2 tsp fine salt
  • 1/2 tsp garam masala powder
  • 1/3 tsp tameric powder

For the garnish

  • 1 1/2 tbsp Paprica powder
  • 1/3 tsp tandoori masala powder
  • 25g butter
  • 2 tbsp heavy cream (optional)
  • pepper to taste

  • cayenne pepper to taste (optional)

Instructions

  • 1. In a medium bowl, add all the marinating ingredients to marinate the chicken for about 1 hour in the refrigerator.
  • 2. Meanwhile, fine chop cashew nuts in your food processor. Add water and blend until smooth. Set aside. In a cooking pot, saute all the seasoning ingredients (except cashew nuts paste) in 1 tbsp oil until they become fragrant, combine cashew nuts paste and mix lightly.
  • 3. Add chopped tomatoes, water and marinated chicken together and cook for about 20 to 30 mins or until the chicken is tender with a lid at low heat.
  • 4. Add all the garnish ingredients and mix well. Simmer it over low heat for another 10 to 15 mins.
  • 5. Serve hot with steamed rice or bread!
© 2025 Copyright Dans la lune
https://www.atelierlalune.com/2016/02/butter-tomato-chicken-curry/

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