BUTTER CHICKEN CURRY RECIPES
PEANUT BUTTER CHICKEN CURRY RECIPE | BBC GOOD FOOD
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.35 milligram of sodium
BUTTER CHICKEN RECIPES | BBC GOOD FOOD
Make your favourite takeaway curry at home with our delicious butter chicken recipes. Make a simple slow cooker version or try one of our delicious twists.
Provided by Good Food team
Number Of Ingredients 1
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine indian
Calories 1017 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine indian
Calories 1017 per serving
- Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
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IRRESISTIBLE CHICKEN CURRY - EASY RECIPES FOR HOME COOKS
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 5 minutes
Cuisine Indian, Indian-American
Calories 330 per serving
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 5 minutes
Cuisine Indian, Indian-American
Calories 330 per serving
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
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Try one of our curries, from our popular low-calorie chicken saag to the most indulgent chicken katsu, chicken korma and plenty of Thai favourites
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MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
- Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
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MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
- Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
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EASY CHICKEN CURRY RECIPE - NYT COOKING
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving
From cooking.nytimes.com
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Total Time 30 minutes
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Calories 423 per serving
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