Butter Chicken Curry
Serves 2
£9.95
- 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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