Butter chicken curry

Butter Chicken Curry

Serves 2


22 in stock

  • Serve with: rice or easy-peasy naan bread – see recipe below.
  • cooking instructions:  bring a pan of water to the boil, place the bag in the water, turn down to a simmer and leave for 40-50 minutes. Open bag ,ensure the contents are piping hot and serve.
  • Ingredients: chicken, onion, tomato, cream, butter, yoghurt, lemon juice, galangal, garlic, ground coriander, ground cumin, vegetable oil, garam masala, fenugreek leaves, dried mint, paprika, green chili, turmeric, ginger, cardamom, salt, pepper.
  • Allergens: cream, butter, yoghurt

Easy-Peasy Naan Bread

375g Self-raising flour

375g Natural yoghurt

1 Teaspoon runny honey

A pinch of salt

Combine the flour, yoghurt and honey in a bowl and mix until combined. Tip onto a clean flour-dusted surface, knead until smooth. Divide into 6 even portions. Stretch and press each piece into an oval shape.

Cook the naans in a dry frying pan over low heat for a couple of minutes, or until golden brown, flip over and cook for a further 2 mins. Brush with melted butter and serve.



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