This recipe is suitable to be frozen. Serve with steamed rice and other Indian accompaniments. Such a good way to have simple meals ready for weeknight dinners. Freeze with rice and defrost when wanting to eat.
Ingredients:
- 750g Chicken Breast
- 2 large onions sliced
- 1 tablespoon butter
- 1 tablespoon Garlic EVOO
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1-2 tablespoons Flavourista Korma Curry Spice
- 1 teaspoon Salt
- 1 tablespoon Vinegar or Lime Juice
- 1 tablespoon Honey or Agave Nectar
- 200g ground Cashews or Almonds
- 300ml Cream / Greek Yoghurt/Coconut Milk
- 2 tins of diced Tomatoes- Tip: Use 1 cheap can of tomatoes and the other a brand which has tomato paste added for a richer sauce.
- 1 teaspoon Tandoori Food Colouring (optional)
- Extra Chilli for heat (optional)
Method:
Place all ingredients, apart from the cream and ground nuts, into the Slow Cooker. Mix well. Cook for 4-6 hours on Low Heat. (You can brown your chicken and onions first if you wish) Add the cream and nuts and mix well.
You can also cook this on the stove top. Melt butter and oil. Fry onion, garlic, ginger and Korma Curry Spice until fragrant. Place your tomatoes and other ingredients apart from the cream and nuts and simmer until cooked.
THERMOMIX INSTRUCTIONS:
Ingredients:
- 500-700g Chicken Breast
- 1 large onion, cut into quarters
- 50g butter, cubed into small pieces
- 120ml water
- 1 tablespoon Garlic Olive Oil
- 3-4 cloves of Garlic
- 2cm Ginger, peeled and cut into 3 sections
- 1-2 tablespoons Flavourista Korma Curry Spice
- 1 teaspoon salt
- 1 tablespoon Vinegar or Lime Juice
- 1 tablespoon Honey or Agave Nectar
- 100-150g whole Cashews or Almonds
- 300ml Cream / Greek Yoghurt/Coconut Milk
- 1 tin of diced tomatoes- Tip: Use a tin of tomatoes which has tomato paste added for a richer sauce.
- 1 teaspoon Tandoori Food Colouring (optional)
- Extra Chilli for heat (optional)
Method:
1. Place Garlic cloves, ginger and quartered onion into the bowl and chop for 4 seconds /Speed 7. Scrape down the sides of the bowl.
2. Add diced butter and garlic oil. Cook 3 minutes/120 degrees/ Speed 1
3. Add your tomatoes, nuts and water. Blitz 1 minute /Speed 8
4. Add your protein, coconut milk, curry spice. Cook 20 minutes / 100 degrees/ Reverse / Speed 1.
5. Add salt to taste. Pour into a Thermoserver or a dish then add in your Tandoori food colour and stir well.
Ideas for leftovers:
Make into a Pie
Stuff bread rolls with the Butter Chicken and bake.
Make a Pizza, Lasagne, Sausage Rolls or Cob Loaf
