No more store bought over processed butter chicken sauce !! This is super delicious and easy and fantastic mid week meal actually any day of the week ! Annabel says you can make the sauce in advance for several days or freeze it then when ready just add the veg and chicken. Recipe from Annabel Langbein’s incredible book Essential vol 1.
Ingredients
- 2 tbsp neutral oil
- 2 cloves garlic
- 2 tsp freshly grated ginger
- 1/2 long red chilli deseeded and finely chopped
- 1 tsp curry powder
- 1 tsp garam Marsala
- 1 tsp mustard seeds
- 1 tbsp tomato paste
- 400g / 4 oz can chopped tomatoes
- 1 cup coconut cream
- 2 tbsp brown sugar
- 600gm boneless skinless chicken thighs
- 2 kumara ( sweet potatoes) cut into bite chunks
- 1 tsp salt and ground black pepper
- 5 handfuls of spinach leaves
- 1/4 cup of corriander /cilantro
Method
- Heat the oil in a large pot and add the ginger and garlic, chilli and curry powder, garam marsala, mustard seeds and tomato paste and fry gently until fragrant 1 to 2 minutes
- Add the canned tomatoes, coconut cream or cream and sugar and simmer for 5 minutes
- Add the chicken, kumara and salt and pepper, bring to the boil and reduce to a simmer and cook until the chicken and vegetables are cooked through ( approx 20 minutes )
- Mix in the spinach and coriander , stirring so they wilt fully
- Serve with rice ( I use basmati ) and Naan or Paratha bread
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