HEARTY BUTTER CHICKEN CURRY

Serves: 8

Ingredients

• 1 kg chicken fillets
• 30ml oil
• 100ml tomato puree
• 2 teaspoons tomato paste
• 250ml fresh cream
• 1 whole onion
• Salt & pepper (optional)
• 2 teaspoons turmeric
• 1 teaspoon garam masala
• 1 tablespoon paprika
• 1 teaspoon chicken stock
• 30g Marvello butter
• 1 teaspoon crushed ginger & garlic
• bay leaves

Method

1. Preheat oven to 160°C
2. Wash and dry the chicken fillets. Cut into medium cubes.
3. In a baking tray mix the chicken cubes, turmeric, paprika & oil. Bake in the oven for 25-20 minutes. Set aside.
4.  In a separate skillet, add butter, garlic and ginger, bay leaves and garam masala. Add the onion and stir-fry until brown. Season with stock, then add the tomato puree and fresh cream. Allow the sauce to simmer for 5 minutes.
5. Add the chicken and tomato paste and simmer for another 5 minutes.
6.  Garnish and serve with any side of your choice.