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Nepalese Butter Chicken

INGREDIENTS:

  • 2 chicken breasts (skin off), sliced into medallions
  • 1 large onion, diced
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tomato, diced
  • 1 ½ tsp garam masala
  • 1 tsp TurmeriX®
  • 1 tsp chili powder
  • ½ tsp curry powder
  • 3 cardamom pods, seeds removed and ground
  • 2 tbsp tomato paste
  • ¾ cup sweet chili sauce
  • ½ cup chicken stock
  • ½ cup cream
  • 5 spring onions, chopped

DIRECTIONS:

  • In a large pan heat some oil and add onion, garlic, ginger and tomatoes. Sauté until onion becomes translucent.
  • Add spices and sauté for further 2 minutes.
  • Add tomato paste and chicken stock, bring to a boil.
  • Add chicken breast and simmer for 10 – 15 minutes.
  • Add sweet chili sauce, cream and spring onion, stir and simmer for further 5 minutes.
  • Add TurmeriX® at the end, just before serving. We advise you do not cook it over 176°F.

Garnish with coriander leaves and serve with steamed basmati rice or roti bread and raita. (Serves 4)

Post adapted from TurmeriX Australia.