Not an authentic recipe by any means but really tasty and much healthier than anything available in the local take-away. We have also made this with leftover cooked chicken with good results.
Wine Suggestion: We want to like wine with curry but most times we prefer something cool and bubbly – like beer! With this we had a bottle of Cooper’s Original Pale Ale to remind us of recent travels in Australia.
Butter Chicken Curry – serves 4
- 500g skinless chicken breasts, cut into chunks
- 1 tsp ground turmeric
- a thumb-sized piece of ginger, peeled and grated
- 2 cloves of garlic, crushed
- ½ a lemon, juiced
- 35g butter
- 1 large onion, thinly sliced
- curry paste (we used half a jar of Patak’s Madras which is quite spicy but use what you like)
- 1 tbsp tomato purée
- 2 tbsp ground almonds
- 175ml full-fat natural yoghurt
- 150ml chicken stock
- coriander leaves
- cooked basmati rice, to serve
Toss the chicken pieces with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan, then cook the onion for about 10 minutes or until soft and golden. Add the curry paste and tomato purée and cook for another 3 minutes. Add the chicken and cook until opaque (if using cooked chicken just heat through).
Mix the almonds and yoghurt together in a bowl then stir into the curry and cook for another 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with the rice.
(Original recipe from BBC Olive Magazine, April, 2017.)
Jono & Jules do food & wine 
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