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We hope you got benefit from reading it, now let’s go back to sig's buttery chicken curry, #myfavouriterecipes recipe. You can cook sig's buttery chicken curry, #myfavouriterecipes using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Sig's buttery chicken curry, #myfavouriterecipes:
- Use 200 gr creme fraiche
- Prepare 150 gr creamed herbed garlic cheese
- Get To taste, start with a little, then add more as needed
- Prepare Garlic powder, garam masala, smoked paprika, turmeric, salt
- Take chilli powder, coriander powder, 5 or so dried curry leaves,
- You need pimento powder, tandoori spice colouring, fresh corriander
- Provide 500 gr boneless chicken
- Take 1 small can of plumb tomatoes
- Get Dried garlic powder
- Prepare White pepper
- Use Smoked paprika
- You need Salt
- Prepare 2 tablespoons butter for sauc
- Prepare Half a tube tomato puree
Instructions to make Sig's buttery chicken curry, #myfavouriterecipes:
- Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it.
- Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter.
- Remove marinaded chicken from fridge heat until the chicken is cooked.
- Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy.
- I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander.
- I made a sag aloo type dish but with sweet potatoes instead of normal potatoes.
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