Recipe

Chicken curry with mango chutney

烹饪鸡骨头上创建一个richer-flavoured sauce and keeps chicken moist. This butter chicken recipe is brought to you by Australian Table

Apr 29, 2014 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Butter chicken
  • 1.5 kilogram chicken, segmented
  • 1/3 cup tandoori paste
  • 1/3 cup ghee
  • 1/4 cup tomato paste
  • 1 2cm piece ginger, peeled, grated
  • 1 long green chilli, finely sliced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1 cup water
  • 300 millilitre carton cream
  • 1 lemon, juice
  • naan, mango chutney, lemon cheeks, to serve

Method

Butter chicken
  • 1
    In a large bowl, combine chicken and tandoori paste; marinate 30 minutes or overnight.
  • 2
    In a large, heavy-based saucepan, heat ghee on medium. Cook chicken 4-5 minutes, turning frequently to seal well; remove from pan.
  • 3
    Using same pan, add tomato paste, ginger, chilli, spices and sugar. Cook, stirring, 1-2 minutes.
  • 4
    Mix in water, then cream. Bring to simmer on medium. Return chicken to sauce; simmer 15-20 minutes, until chicken is cooked through.
  • 5
    Stir juice through; season to taste. Serve with naan, mango chutney and lemon cheeks.

Notes

烹饪鸡骨头上创建一个richer-flavoured sauce and keeps chicken moist. Cut a whole chicken into drumsticks, thighs and halved breast on the bone to make 8 pieces, or use 8 chicken thigh cutlets or drumsticks.

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