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Heat up half the butter (ghee) in a heavy, cast iron type pan with the lid and add your chicken pieces. Take chicken pieces out onto a plate using a slotted spoon. Melt another half of butter and add your onion mixture. You can have My Quick buttered Chicken Curry using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of My Quick buttered Chicken Curry
- Prepare 2 of Chicken breasts cut up into small bitesize pieces.
- It's 3/4 of Medium onion diced.
- It's 1 tbls of Butter.
- You need 1 tsp of Dijon mustard.
- Prepare 1/2 Tsp of red chilli powder.
- It's 3 tbls of Mild Curry powder.
- It's 1 pint of Boiling water.
- Prepare 1 of +1/2 tsp Cornflour mix in 2 tsp cold water.
Instructions In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like. In a medium glass bowl, mix together chicken, cayenne, turmeric, salt, and lemon juice. In a small bowl mix together yogurt, ginger-garlic paste, garam masala, coriander and cumin.
My Quick buttered Chicken Curry step by step
- Heat up the Butter in a deep frying pan then add the onion. Fry for 1 min then add the curry powder stir in then add boiling water whisk to mix. Then add the chicken..
- Bring to boil then turn down and simmer for 20 minutes. Next add the chilli powder stir in then the Dijon mustard simmer for 10 mins..
- Lastly add the cornflour mix in bring to the boil and simmer for 5 minutes stirring..
- Serve on a bed of rice and enjoy..
Pour mixture over chicken and coat well. This quick and easy chicken curry is sure to become a family favourite! You can use whatever curry paste you have to make this. it's the combo of butter, almonds and yogurt that magically creates such a rich, creamy sauce. The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt.