Butter chicken

This butter chicken fills my kitchen with the most wonderful aromas. It’s a great dish for company or to enjoy the next day as lunch leftovers.

Difficulty: Medium

Time: 45 min. preparation time, 0 min. baking time

Nutrition: Calories ca 362 / Protein 20g / Carbohydr. 10g / Fat 20g

Ingredients (4 servings)

2	carrots
1	bell pepper
1	onion
2 cloves	garlic
2 cm	ginger
2 stalks	green onion
500 g	chicken breast
100 g	tomato paste
2 tsp	red curry paste
500 ml	coconut milk
1 tbsp	curry powder
1 tsp	turmeric
1 tbsp	garam masala
100 g	cashews
50 g	butter (melted)
100 g	yogurt
	vegetable oil
	salt
	pepper

Utensils

large saucepan, cooking spoon, cutting board, knife

Wine Tip

Gewürztraminer Spätlese, 2013
A sweet, fruity wine like Gewürztraminer Spätlese balances out the spiciness of the curry.

Step 1

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

cutting board, knife

2 carrots / 1 bell pepper / 1 onion / 2 cloves garlic / 2 cm ginger / 2 stalks green onion

Step 2

Cut chicken into strips.

500 g chicken breast

Step 3

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

large saucepan, cooking spoon

100 g tomato paste / vegetable oil

Step 4

Add red curry paste and lightly roast. Stir occasionally to avoid burning.

2 tsp red curry paste

Step 5

Deglaze with coconut milk.

500 ml coconut milk

Step 6

Add chicken, onion, carrot, and bell pepper to saucepan.

Step 7

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

1 tbsp curry powder / 1 tsp turmeric / 1 tbsp garam masala / salt / pepper