Butter Chicken Curry

Butter Chicken Curry

INGREDIENTS

• 1 tbs olive oil
• 6 chicken thighs (bone in, skin on)
• 1 onion finely chopped.
• 2 tbs Garlic Man Crushed Garlic
• 2 tbs Garlic Man Plain Ginger
• 50g unsalted butter
• 250g Garlic Man Butter Chicken Curry Paste
• 2 tbs tomato paste

SPICE MIX

• 1 tsp ground cumin
• 1 tsp smoked paprika.
• 1 tsp Garlic Man Plain Ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp dried mint
• 1 tsp caraway seeds, toasted, ground.
• 1 tsp fenugreek, toasted, ground.
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom

• 2 cups (500ml) Chicken Style Liquid Stock
• 400g can chopped tomatoes.
• 1/2 cup (125ml) coconut cream
• 2 cups (560g) thick Greek-style yoghurt
• 1/2 cup dill fronds chopped.
• 50ml Garlic Man Lemon Juice
• 1 telegraph cucumber, sliced into rounds.
• 2 long green chillies thinly sliced.
• Roti, to serve.
• Lime, to serve.
• Micro coriander, to serve.

METHOD

1. Heat oil in a large flameproof casserole over high heat. Season chicken and cook, skin-side down, for 6 minutes or until golden, then turn and cook for a further 4 minutes or until sealed. Remove from pan and set aside.
2. For the spice mix, combine all spices in the casserole. Add onion, Garlic Man Crushed Garlic, Garlic Man Crushed Ginger, and butter, and reduce heat to low. Cook, stirring, for 5 minutes or until onion has softened. Add Garlic Man Butter Chicken Curry Paste and tomato pastes, and cook for a further 1 minute, then add stock and tomato.
3. Return chicken to pan, increase heat to high and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until tender and sauce has reduced by half. Season, and stir in coconut cream.
4. Combine yoghurt, dill, and Garlic Man Lemon Juice in a bowl. Season.
5. Serve curry with cucumber, chilli, dill yoghurt, roti, lime, and coriander.