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Sig's buttery chicken curry, #myfavouriterecipes
Sig's buttery chicken curry, #myfavouriterecipes

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We hope you got insight from reading it, now let’s go back to sig's buttery chicken curry, #myfavouriterecipes recipe. You can have sig's buttery chicken curry, #myfavouriterecipes using 14 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Sig's buttery chicken curry, #myfavouriterecipes:
  1. You need creme fraiche
  2. You need creamed herbed garlic cheese
  3. Take To taste, start with a little, then add more as needed
  4. You need Garlic powder, garam masala, smoked paprika, turmeric, salt
  5. Get chilli powder, coriander powder, 5 or so dried curry leaves,
  6. Take pimento powder, tandoori spice colouring, fresh corriander
  7. Provide boneless chicken
  8. Get small can of plumb tomatoes
  9. Get Dried garlic powder
  10. Take White pepper
  11. Take Smoked paprika
  12. Provide Salt
  13. Provide butter for sauc
  14. Get a tube tomato puree
Instructions to make Sig's buttery chicken curry, #myfavouriterecipes:
  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.
  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.
  3. Remove marinaded chicken from fridge heat until the chicken is cooked.
  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.
  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.
  6. I made a sag aloo type dish but with sweet potatoes instead of normal potatoes.

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