Butter Chicken Curry
| Recipe By: | Hannah Lewery |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
Ingredients
- atchar
- olive oil, to drizzle
- 70 g butter chicken paste
- 200 g cherry tomatoes
- 1 x 400g can chickpeas, drained and rinsed
- 6 sliced baby marrows, grated
- 4 free-range chicken breasts, cut into chunks
- fluffy basmati rice
- yoghurt or creme fraiche, for serving
- fresh coriander, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Gently fry a 70g sachet of butter chicken paste (available from Woolies) in 2 T oil until fragrant, for about 30 seconds.
- Add a tin of canned cherry tomatoes or 100g fresh cherry tomatoes to the pan and stir before letting it simmer for 10 minutes.
- Cut 4 free range chicken breast fillets into bite-sized chunks add to the pan with 6 baby marrows, sliced, and a 400g can of drained chickpeas. Simmer for 7-10 minutes until the chicken is cooked.
- Serve hot with freshly chopped coriander, a swirl of cream or yoghurt, some atjar and fluffy basmati rice or ready-made rotis.
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