Butter chicken in mildly spiced tomato sauce


500 g chicken breasts

100 g tomato paste

2 carrots

1 bell pepper

1 onion

2 cloves garlic

10 g ginger

2 scallions

2 tsp red curry paste

500 ml coconut milk

1 tbsp curry powder

1 tsp ground turmeric

1 tbsp garam masala

100 g cashews

50 g butter (melted)

100 g yogurt

vegetable oil




cutting board, knife, saucepan (large), cooking spoon

Step 1/ 9

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

Step 2/ 9

Cut chicken into strips.

Step 3/ 9

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

Step 4/ 9

Add red curry paste and lightly roast. Stir occasionally to avoid burning.

Step 5/ 9

Deglaze with coconut milk.

Step 6/ 9

Add chicken, onion, carrot, and bell pepper to saucepan.

Step 7/ 9

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

Step 8/ 9

Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.

Step 9/ 9

Garnish with green onions. Enjoy with potatoes, rice, or naan.

Enjoy your meal!

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