Description
Nutrition Information
Servings per package:
200
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
76 kJ
1510 kJ
Protein
0.69 g
13.8 g
Fat, total
0.755 g
15.1 g
-saturated
0.075 g
1.5 g
Carbohydrate
1.645 g
32.9 g
-sugars
0.62 g
12.4 g
Sodium
8 mg
161 mg
Ingredients
Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Recipe
Ingredients:
- 50g ghee/butter
- 2 medium onions diced
- 1 tsp ginger minced/diced
- 8 cloves garlic
- 1 tbsp Butter Chicken Curry Masala
- 1kg Chicken thigh fillets cut small
- 2 tsp sugar (optional)
- 300ml full cream sour cream
- 400ml coconut cream
- 100g tomato paste
- 2/3rd tsp salt
- 1 /4 tsp Tandoori colour (optional)
Method:
- Heat the ghee in a large pan until hot.
- Add the onion, ginger and garlic, sauté.
- Lower the heat, add the Butter Chicken Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the remaining ingredients.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
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