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There are occasions when I am very proud of what we do... last nights dinner was one. I made Butter Chicken.

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Butter Chicken.

8 x chicken thighs, boneless ckin on.

1 jar (250 gr) PW Butter Chicken paste.

250 mil of cream

1 Onion (medium brown) sliced thinly.

1 clove of garlic and 1 cm of ginger peeled and both crushed to a paste. (I like the extra kick)

6 cherry tomatoes sliced into quarters

500 grams of green beans topped and tailed. (I left them whole and microwaved them to about 50% cooked)

1 tablespoon olive oil.

In a hot pan, fry the chicken until it is browned, start cooking skin down, about 75% cooked.

Remove and keep asside. Remove any excess oil from the pan, fry the onion and garlic ginger paste until golden, tip in the Butter Chicken paste and fry until the paste is bubbling (don't burn it), add the cream and blend to a sauce. Return the chicken and lower the heat, cook for a few minutes, add the beans and tomato and heat through.

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Serve with rice and a glass of  Pino Grigio.

It is possible to not do the extra's I did, onion, garlic, ginger, I find it impossible to not fiddle.

For those who prefer not to eat meat, this sauce will work very well with fish and with robust vegetables like pumpkin and waxy potatoes.

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