Butter chicken is a classic, kiwi dish. As soon as we landed in Auckland, it was the first dish I fell in love with. You can make this easy meal, by following my recipe!
400g Skinless, boneless Chicken Breasts cut up into blocks
150g Salted Butter
1 Purple Onion Chopped
1 Red Capsicum Chopped
1 Tbs Garlic
1 Tbs Coriander
1 Tbs Thyme
1 Tbs Curry Powder
Salt and pepper to taste
2 Cups Garlic Basmati Rice, cooked and set aside
In a skillet pan add in the butter, add in the chopped purple onion and the red capsicum. Fry till soft, add in the salt and pepper, mixed herbs, garlic, coriander, thyme and curry powder. Let it simmer for a few minutes.
Add in the chopped chicken pieces, fry on high for about 10 minutes. Turn the stove down so that it simmers on low for 20-30 minutes.
The more it cooks, the more the flavours gets to know one another, the more delicious it tastes. After it has simmered, add in the garlic basmati rice and mix through.
Serve with a dash of lemon juice, and enjoy!