Try A Seriously Quick Search For A Seriously Good Recipe
Simply click on one or more of the search options below and hey presto, you'll be presented with some great recipes.
21 RECIPES MATCHING YOUR SELECTION
BUTTER CHICKEN & RED NOSE CHAPATTI
Ingredients
- 12 chicken thigh fillets
- 2 tbsp oil
- 2 cloves garlic, sliced
- 5cm fresh root ginger, finely grated
- 2 cloves
- 5 cardamom, crushed
- 1 tsp mustard seeds
- 6 plum tomatoes, diced
- 6 curry leaves, crushed
- 2 jars Seriously Good Butter Chicken sauce
- 400ml tin half fat coconut milk
- 100g spinach leaves
- 1 pack( 215g) of 6 chapattis
- 8 tbsp tomato puree
- 1 -2 tsp mild curry paste
Method
Heat 1 tbsp oil in a large non-stick frying pan. Brown the chicken in batches for 2-3 minutes each side and transfer to a large roasting tray.
Heat the rest of the oil in the frying pan, add the garlic, ginger and spices and fry for 2-3 minutes until fragrant. Add the tomatoes and cook for 3-4 minutes until softened.
Preheat the oven to 160fan 180C, gas mark 4. Tip the tomatoes, curry leaves, Seriously Good Butter Chicken sauce, coconut milk and spinach into the roasting tin with the chicken. Stir well to coat. Cover in foil and bake for 20 minutes until cooked though.
Meanwhile, mix the tomato puree with curry paste and thin with a 1 tsp of water. Using a small round biscuit cutter (or a wine glass), cut several rounds of chapattis. Spread with tomato paste and place on a roasting tray. Bake for 6-8 minutes until crisp.
Serve the curry on steamed basmati rice with green beans and red nose chapattis