You need to start this dish the day before, but it’s well worth it because marinating the chicken overnight means the meat really takes on all the incredible flavours. Sure to suit everyone’s tastes, this mild and creamy curry is made even more delicious by the addition of Flora Buttery. Serve with basmati rice and naan bread.
- Prep Time 15 min
- Cook Time 50 min
- -For the Marinade-
- 100 ml natural yoghurt
- 180 g (6oz) plum tomatoes, skinned and chopped
- 1 tbsp tomato puree
- 50 g (2oz) ground almonds
- 2 cm piece fresh ginger
- 1 fresh green chilli, deseeded and finely chopped
- 1/2 tsp garam masala
- 1/2 tsp ground chilli powder
- -For the?-
- 4 skinless chicken breast fillets, thickly sliced (440 g)
- 60 g Flora Buttery
- 4 cardamom pods, crushed
- 2 cloves garlic
- 1 onion, finely chopped
- 200 ml semi-skimmed milk
- 2 tbsp Elmlea
- 3 tbsp fresh coriander, chopped
- Put all ingredients for the marinade in a blender and blitz for 20-30 seconds, pour the mixture over the chicken, cover and leave in fridge overnight.
- Heat half the Flora Buttery in a large frying pan, add the cardamom pods and cloves and cook on medium heat for 30-40 seconds. Add the onions and cook for 3-4 minutes on medium heat until onions soften but do not brown.
- Add the chicken and the marinade, stir well and cook on medium heat for 15-20 minutes. Cover the pan, reduce heat to low and simmer gently for 10-15 minutes until the sauce thickens. Add the milk and stir in well, once the mixture has heated through again, add the Elmlea and the coriander. Stir through, cook for further 2-3 minutes and serve.