Wednesday, March 28, 2012

Butter Chicken, version 2!

This one's even easier to prepare. Less than 1/2 hour. And very, very yummy.

1/4 cup butter
2 chicken breasts, diced
1 small can tomato paste
1 tablespoon ground coriander
1/2 tablespoon curry
1/2 tablespoon cumin
1 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon salt
1/2 tablespoon pepper
1 cup milk or cream or coconut milk (coconut milk provides the most flavour)

Take out a wok and melt the butter. Cook the chicken in the butter until it's almost done. Throw in everything else and cook for about 20 minutes.

I'd say this tastes even better as a leftover, but there wasn't any left over :(

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