EASY INDIAN BUTTER CHICKEN
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
40 min (COOK TIME: 30 min / PREP TIME: 10 min)
Easy
6 servings
Ingredients
- 500 g passata
- 3 tablespoons butter
- 800 g chicken breast (cutted into bite-size pieces)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger root (grated)
- 2 teaspoons curry
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 250 ml coconut milk
- 1 tablespoon fresh mint
- 1 tablespoon fresh parsley
- 200 g cooked basmati rice
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EASY INDIAN BUTTER CHICKEN: Method
- Melt the butter in a large skillet and add the garlic.
- Cook for 1 minute, add ginger, all the other spices and salt. Cook about 3 minutes. If needed, add a tablespoon of water.
- Add the passata and 60ml of water.
- Add the chicken thighs and mix well. Cook for about 20 minutes.
- Stir in the coconut milk and allow the sauce to reduce a little. Taste and see if you need to add a little bit more salt.
- Serve warm over basmati rice with chopped parsley and mint.
