Indian curries are absolutely fantastic – I use the word blissful because that’s how I feel when I eat them. There are so many different curries that it’s hard to whittle down to just one but most recently, I have become a big fan of the humble butter chicken. I used to not want to eat it because being a ‘mild’ curry, I thought it wouldn’t have the depth of flavour as other varieties such as the Rojan Josh, Tikka Masala or Vindaloo. But this is now on regular rotation as a ‘family favourite’. It is so mild (even though I still put chilli in it) that my 3.5 year old has been able to eat it without much complaint. However, the flavours continue to deepen the next day and I find it tastes its best when it’s one day old.
I usually pair Indian curries with a daal curry and/or a salad. The salad I usually make is simply of cucumber, tomatoes and thin slices of red onions topped with a squeeze of lime, chopped coriander and a sprinkling of salt and pepper. The salad is a refreshing balance to the more heavy curry.
Serves 6
Prep time 15 mins + marinating time (preferably overnight)
Cook time 40 mins
Ingredients
Marinade
1kg chicken thigh fillets, diced
170g yoghurt
4 garlic cloves, minced
2 tsp garam masala
2 tsp ground cumin
2 tsp tumeric
2 tsp salt
1 tsp chilli powder (optional)
Sauce
2 tbsp neutral oil
30g butter
1 large onion, chopped
8 garlic cloves, minced
2cm piece of ginger, minced
1 tbsp garam masala
1 tbsp ground coriander
1 tsp ground cumin
400g can of diced/puree tomatoes
1 tbsp sugar
300ml thickened cream
Coriander, to garnish
Marinade the chicken thigh fillets in the marinade and leave for a few hours, preferably overnight.
In a large (non-stick) pan, heat the oil and brown the chicken fillets on both sides, working in batches. You don’t want to cook it all the way through, you just want it to seal all the lovely juices inside.
In the same pan, melt the butter and sautee the onion, garlic and ginger until softened. Add the diced tomatoes and spices and let it simmer for a few minutes.
Add the chicken, thickened cream and sugar and let it simmer for a further 10 minutes to cook through the chicken.
Garnish with coriander and serve with basmati rice and/or naan bread.
Thermomix Adaptation
Ingredients
Marinade
1kg chicken thigh fillets, diced
170g yoghurt
4 garlic cloves, minced
2 tsp garam masala
2 tsp ground cumin
2 tsp tumeric
2 tsp salt
1 tsp chilli powder (optional)
Sauce
2 tbsp neutral oil
30g butter
1 large onion, chopped
8 garlic cloves, minced
2cm piece of ginger
1 tbsp garam masala
1 tbsp ground coriander
1 tsp ground cumin
400g can of diced/puree tomatoes
1 tbsp sugar
300ml thickened cream
Coriander, to garnish
Marinade the chicken thigh fillets in the marinade and leave for a few hours, preferably overnight.
In a large (non-stick) pan, heat the oil and brown the chicken fillets on both sides, working in batches until cooked through. Set aside.
Place oil, butter, onion, garlic cloves and ginger into mixing bowl then with measuring cup, chop 3 sec/speed 7.
Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1, without measuring cup.
Add garam masala, ground coriander and ground cumin then cook 1 min/100°C/speed 1. Scrape down sides of mixing bowl with spatula.
Add diced tomatoes and sugar then cook 7 min/100°C/stirring speed, placing simmering basket instead of measuring cup onto mixing bowl lid.
Blend 30 sec/speed 4-8, increasing speed gradually from speed 4 to speed 8.
Add reserved chicken and lightly stir with aid of spatula, then cook 5 min/90°C/reverse/stirring speed. Adjust seasoning as needed.
Add cream and lightly stir with aid of spatula, then cook 2 min/70°C/reverse/speed 1. Garnish with coriander and serve with basmati rice.