30 MINUTE BUTTER CHICKEN

INGREDIENTS

1 large onion sliced

500g diced chicken thigh fillets

50g Island Curries Tandoori paste •1/2 can tomatoes or 2 tbs tom paste •potato & pumpkin

fresh coriander

1 tbsp butter pieces

2 tbs thick cream



INSTRUCTIONS

Brown the onion with 1 tbsp oil in a hot pan.

Add chicken and 50g Island Curries Tandoori paste and stir for about 10 minutes until cooked and simmering.

Add chilli powder to taste (1/4 tsp = hot).

Reduce heat adding the tomato, 1/2 cup coriander leaves 1 cup cubed potato/pumpkin & butter.

Simmer gently for 20 mins.

Add cream & stir.

Serve with Basmati rice.

Tip: if you're in a hurry, pre-heat the potato in microwave for 5 mins

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