Enoggera’s Favourite Meal: Butter Chicken

Ingredients

• 500g Chicken Breast – cut into long strips, 2cm wide
• 1tbsp Garlic
• 1tbsp Fresh Ginger
• 1tbsp Paprika
• 1/2tsp Tumeric
• 2tsp Cumin
• 2tsp Coriander powder
• 1tsp Cardamon powder
• 1/4tsp Clove powder
• 1tsp Cinnamon
• 1 Brown Onion – diced
• 2 sticks Celery – diced
• 1 large Carrot – diced
• 1 tin crushed/diced Tomatoes
• Water
• 1/2 tin Coconut Cream
• 1tbsp Neutral Oil

Cooking Instructions

Combine Garlic, Ginger and all dry spices in a bowl to form a paste. Add half of the paste to sliced chicken breast and allow to marinate for 2 hours, reserve remaining paste for later. Sautee onion. Once slightly browned, add carrot and celery and cook for 5 minutes. Add chicken and cook until all sides are seared. Reduce heat and add remaining spice paste to pan and allow to cook for 2 minutes, stirring occasionally. Add tinned tomatoes and fill tin half with water to just cover the chicken. Cook on medium-low heat (a light simmer) for at least 1 hour, until chicken starts to fall apart. Using tongs, remove all chicken from the sauce and shred separately. Add coconut cream to sauce, then using a stick blender, blitz the sauce until smooth. Add chicken back into sauce and mix. Serve with either bread or rice. *NOTE: For a more authentic meal, use diced chicken thigh instead and add 1tbsp fenugreek (methi) leaves with coconut cream.