Sig's buttery chicken curry, #myfavouriterecipes

Introduce

Chef :

Sigrun

Sig's buttery chicken curry, #myfavouriterecipes

This is a very mild, but still tasty curry. Not all curry's are very spicy but have very individual flavours just like foods in our own respective countries. I love this because it makes a change from mild Korma. You can always turn up the heat by adding extra spices. This has been adapted from my friends recipe given to me which I posted years ago on all the cooks as my first recipe. I cant get the original recipe on here, so I have done the best I can and re cooked one of my favourite mild curries, no nuts for milder flavour in sight . #myfavouriterecipes

Ingredient

200 gr

creme fraiche

150 gr

creamed herbed garlic cheese

500 gr

boneless chicken

small can of plumb tomatoes

2 tablespoons

butter for sauc

Half

a tube tomato puree

Cooking instructions

* Step 1

Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it.

* Step 2

Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter.

* Step 3

Remove marinaded chicken from fridge heat until the chicken is cooked.

* Step 4

Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy.

* Step 5

I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander.