Sunday, 26 May 2013

Curry Butter Chicken

Curry Butter Chicken

4 chicken breasts, cut into bite sized pieces
2-3 tbsp butter

Saute chicken pieces in butter.


1 1/2 heaping tsp curry (we used mild, but you can ramp up the heat using a hotter version if preferred)
1 tbsp tandoori spice mix (recipe below)
1 1/2 cups heavy cream
3 heaping tbsp tomato paste

At this point you need to adjust the taste according to your own preferences, adding in additional curry or tandoori spice as desired.

Add 6-7 ounces (1/2 can) of coconut milk. Continue to cook, reducing the liquid to a create a creamy, flavorful sauce. Season with salt and pepper.

Serve over long grain rice.

Tandoori Spice Mix
3 tablespoons ground ginger
3 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pepper
2 teaspoons salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon

Combine and store in an airtight container.


  1. This sounds easy and delicious. Can't wait to try it.

  2. I have been waiting for this recipe!!! The spices used sound great, plan on trying this week....