Butter tomato chicken curry
Persons
6
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!
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