This simple chicken meal is great served with basmati rice and roti. Butter chicken is a very mildly spiced curry a wonderful introduction to the world of spices and Indian cuisine. This is a quick and easy adaptation of a traditional butter chicken.

Ingredients

• 30 ml (2 T) butter
• 1 large onion, chopped
• 2 – 3 garlic cloves, chopped
• 30 ml (2 T) grated gingerroot
• 10 – 15 ml (2 – 3 t) chilli powder
• 10 ml (2 t) ground turmeric
• 5 – 10 ml (1 – 2 t) ground cumin
• 5 – 10 ml (1 – 2 t) ground coriander
• 2.5 ml ground cinnamon
• 1 x 400 g can Rhodes Quality Tomato Puree
• 1 x 50 g sachet of Rhodes Quality Tomato Paste
• 15 – 30 ml (1 – 2 T) brown sugar
• salt and black pepper
• 4 chicken breast fillets, cubed
• 250 ml (1 C) cream
• handful chopped coriander leaves

Method

1. Heat the butter, add the onion and fry until tender.
2. Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin, coriander and cinnamon and stir for a minute before adding the Rhodes Quality Tomato Puree, Rhodes Quality Tomato Paste and brown sugar.
3. Season to taste, cover, reduce heat and simmer for 15 – 20 minutes.
4. Add the chicken and simmer for a further 10 minutes until the chicken is cooked through.
5. Just before serving, stir in the cream and coriander leaves and serve with basmati rice and roti.