Butter Chicken Curry

Butter Chicken Curry Hinds Spices The Strong One
Butter Chicken Curry Hinds Spices The Strong One Servings 6
Butter Chicken Curry Hinds Spices The Strong One Difficulty Beginner
Butter Chicken Curry Hinds Spices The Strong One Total Time 2 hours

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INGREDIENTS

Marinade

Sauce

  • 75g cashew nuts, finely chopped or ground
  • 3 Onions, finely chopped
  • 35ml olive oil
  • 1 Clove garlic, crushed
  • 1 tbsp (15ml) Hinds Spices Pure Ground Ginger
  • 3 Curry leaves
  • 1 tsp (5ml) Ground cardamom
  • 2 tsp (10ml) Hinds Spices Medium Curry Powder
  • 400ml water
  • 150g Rhodes Quality Tomato Paste
  • 40ml honey
  • 400ml cream
  • A bay leaf

METHOD

  • Mix the marinade ingredients together and pour over the chicken pieces. Allow to marinate for up to 8 hours.
  • Place chicken in a roasting pan with the marinade and roast at 200°C for approx. 30 minutes.
  • Sauté onions in oil until soft, add garlic and Hinds Spices Pure Ground Ginger,ground cardamom and Hinds Spices Medium Curry Powder, stir fry for 1-2 minutes.
  • Add ground cashews, Rhodes Quality Tomato Paste, water, honey, cream, bay leaf,curry leaves and simmer to a creamy consistency, approximately 1 hour. Stirring regularly.
  • Add chicken to sauce and allow to heat through. Serve with basmati rice.
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