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Home Dish Butter Chicken Coriander and Rice

Butter Chicken Coriander and Rice

Name: How to cook Butter Chicken Coriander and Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 People
Cuisine: Us

Introduce

Chef :

Gary Waite

Butter Chicken Coriander and Rice

The Recipe is based on a book I own. Is titled CURRY by Joseph Veebe.The amount of ingredients I have added will feed 4 very hungry adults.One serving of this dinner comes to about 2.500 calories. The Recipe does contain Cashew Nut's so don't eat this curry if you have a Nut Allergy - some People don't like fresh Coriander and dried Ground Coriander is a part of the Recipe,could garnish the cooked Curry with generous amounts of fresh Parsley.My 2 Packets of fresh Coriander from the Fridge were pasted their Used by Date by a few days,so I soaked them in a very large Mixing Bowl with clean cold water in - and then I dried the fresh Coriander on Kitchen Roll and then added the fresh Coriander to the already made Curry with the partially cooked chicken breasts in - and then I put it all back into the Fridge within a large Mixing Bowl.Have not used the butter yet.

Ingredient

Food ration :

4 People

Cooking time :

40min - 1hr.

2 Kg

Chicken Breasts

500 g

Yoghurt

1 tsp.

turmeric powder

1 tsp.

red chilli powder (cayenne pepper ok)

1 tsp.

salt

1 tsp.

Garam Masala Powder. /

large onions

1 tsp.

ginger paste

1 tsp.

garlic paste

1 tsp.

coriander powder

1 tsp.

Garam Masala Powder

small tsp. cayenne pepper

2 tsp.

cumin powder

150 g

cashews, soaked in water

4 tbsp.

olive oil

medium tomatoes, chopped

2 handfuls

fresh Coriander only garnish if you can

1 Kg

/1.000g Basmati Rice or Long Grain Rice

200 g

Unsalted Butter

Cooking instructions

* Step 1

Cut all the chicken breasts into 1 - inch pieces,soak - wash the chicken breast pieces in a very large Mixing Bowl and then drain all the cold water away. Marinade the chicken breast pieces in the spiced Yoghurt overnight in the Fridge,or marinate for 2 hours.Just Yoghurt,turmeric powder, and chilli powder will do for the marinade. Mix it well.

* Step 2

Heat oil in a pan on medium heat. Add chopped onions,can fry on a very low simmer for 10 minutes. Add the ginger-garlic paste and then all the other dried Spices and then fry along with the onions for One minute on a medium heat. Then add the chopped tomatoes and cashews. Let it cook for 3 minutes and then switch off the heat and allow it too cool down.

* Step 3

Grind the sautéed mix from step 2 and set aside (I blitzed mine in my Electric mains Nutri Ninja Blender).

* Step 4

I shallow fried in a tablespoon of Vegetable Oil batches of the marinated chicken breasts,did cook on a high hob heat for 2 minutes, One minute on each side and then allowed to cool in a large bowl or saucepan and then I did the next batch and so on - until I finally had finished partially cooking the chicken breast pieces. Allow to cool and then add the cooked chicken too the cold curry sauce and then add the mix too the Fridge. Will need a Slotted Spoon etc. too separate the chicken from mix.

* Step 5

Melt the butter in the saucepan (50g for One dinner portion) and pour the blended puree (3 large heaped Ladles for One dinner portion) back into the pan. Bring it to a boil and cook for 5 minutes or until the gravy thickens. Make sure the chicken is cooked within the sauce.

* Step 6

Serve 250g of cooked rice on each Dinner Plate or large serving bowl and then add identical amounts of chicken and curry sauce too the plates and then add salt to taste. Garnish with cilantro (Coriander) and serve.

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