Butter Chicken Curry with Coconut Cream

Butter chicken is one of my favourite dishes in New Zealand. It was one of the first dishes we ate when we landed on New Zealand shores.

I came across this recipe today, and made it for dinner. It was yum! Definitely making it more often from now on, now that I know how to make it.

From our kitchen, to yours happy cooking!

What you need:
2 Tbs Olive Oil
1 Onion Chopped
1/2 Jar Patak’s Butter Chicken Paste (Approximately 156g)
1 Tsp Ground Ginger
1 Tsp Crushed Garlic
150ml Water
3 Tomatoes Chopped
300 – 500g Chicken Fillet Chopped
150ml Coconut Cream
50g Butter
25ml Marjoram

Method:
Heat the oil in a pan, add onion and fry till soft (Approximately 10 minutes).

Add the ginger, garlic and Patak’s Butter Chicken paste, cook for 1 – 2 minutes. Add 50ml of water, cook until the water has evaporated.

Add chicken, cook until sealed.

Add the tomatoes and 100ml water, simmer uncovered until the chicken is cooked (Approximately 15 – 20 minutes).

Add coconut cream and butter, cook for 4 minutes, season to taste.

Add in the 25ml of marjoram and mix well.

Serve with rice or naan and garnish with coriander(optional).

Enjoy!

Sidenote: I didn’t have cream so I used coconut cream, you can use to your preference. I added some marjoram, it just add an extra flavour to the curry.

Recipe by Patak’s.