PREP TIME: 15min
COOK TIME: 40min SERVES: 6
1kg chicken thighs, diced
1 cup butter chicken paste
1/4 cup olive oil
2 onions, finely sliced
2 garlic cloves, chopped
2 tsp ginger powder
400g tin crushed tomatoes
300ml thickened cream
⅔ cup water, divided
1 cup fresh coriander, chopped
2 cups rice
240g roti bread
Step 1: Cook 2 cups of rice according to packet instructions.
Step 2: Meanwhile, heat oil in a large non stick fry pan, over medium heat.
Step 3: Add the onion to the pan and fry for 5 minutes or until softened.
Step 4: Lower heat and add the garlic, ginger, ⅓ cup water and the paste. Simmer for 2 minutes.
Step 5: Seal the chicken, by frying it in the curry mixture for 5 more minutes.
Step 6: Mix in the crushed tomatoes and the remaining water.
Step 7: Cook chicken for a further 20 minutes and then stir in the cream and butter.
Step 8: Simmer for 7 more minutes before removing the pan from the heat.
Step 9: Garnish with fresh coriander and serve with a side of rice and roti bread.