Two Ingredient Butter Chicken Curry
Two ingredient butter chicken curry? Yip, it’s possible, with the help of Pesto Princess‘ new Butter chicken curry sauce. Not usually one for instant anything, preferring the cook from scratch route, but, even cooks who love to cook, a lot, get weary and need secret support that tastes like home food. And this butter chicken curry delivers on all scores. In fact, when my daughter tasted it, she said, I love your curries, Mama. This is so good! To which Darren replied, it’s not your mother’s. So unfortunate when your secret’s out the bag. Anyhow, here’s the take away. This butter chicken curry tastes homemade, is free of preservatives and just plain delicious!
So here’s what I did, besides, very little. Heat a smattering of coconut or vegetable oil in a heavy based pan. Add your chicken strips, skinless thighs or breast fillet, season, then brown on all sides. Pour in the sauce and simmer for 15 -25 minutes, depending on whether you use white or brown meat. From there, you’re on the home stretch. The sauce is deeply flavourful with a wonderful mix of all those warming spiced you’d expect from a good homemade curry. You can of course veer off any number of directions. Add a splash of cream to round the spices edges. Yoghurt will also do the job. If you feel that butter is what it needs, add a pat right at the end for a lovely rich top note. I melted a heaped tablespoon of butter and the same of olive oil, then mixed in finely chopped flat leaf parsley and coriander. I had some barely sour cream looking idle, which I poured over just before serving. That hot-cold contrast is sensational. And to conclude, we all know there is nothing better than curry and carbs. Buttered Garlic naan bread is a firm favourite. So too is a spinach rice pilaff with crispy onions. Utterly marvellous for a speedy midweek supper.
Pesto Princess Sauces are available from stockist throughout South African. A comprehensive list is available on their website. If you’re in Johannesburg, Jacksons Real Food Market and Pick n Pay on Nicol might be the closest options.
Buttered Garlic Naan from the Bibby’s Kitchen Cookbook. Available online Here.
Two Ingredient Butter Chicken Curry
Serves 4 -6
- oil, for cooking
- 800g chicken thighs, boneless and skinless, cut into strips
- 2 x 500g tubs Pesto Princess Butter Chicken Curry Sauce
- 2 cinnamon sticks (optional)
- Heat the oil in a heavy based pan.
- Season the chicken lightly with salt and black pepper. Add the chicken to the pan and brown on both sides. A little charring adds to the flavour.
- Add the sauce and stir through. Drop in the cinnamon, if using. Cover partially with a lid and simmer for 15 -25 minutes, depending on whether you use white or brown meat.
6 Comments. Leave new
Leave a Reply
The Bibby’s Kitchen Cookbook
Find out all about my first cookbook by clicking here.
Purchase my new eBook “Beautiful Home Food – Recipes From Bibby’s Kitchen” here.
Hello, I’m Di
Welcome to my kitchen, a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity.
please kindly let us know when your next classes are running, Thai etc?
Is there a recipe for the rice that did along with the butter chicken?
I couldn’t believe my eyes when I saw this Headline!! How exciting and this sounds right up my alley for one of those nights that the kids get home so late and sooo starving! Do we find this amazing sauce in the frozen section or in the fresh deli /sauces section ?
Hi Colleen. It’s one of those throw together recipes that happens on the fly. Maybe two cups cooked brown basmati, 100g wilted spinach, 1/2 cup toasted almomd flakes and 1 large brown onion, cut into half moons and fried in vegetable oil until crispy. I add some chopped coriander right at the end and toss the whole story together. Hope that gets you on the road. Enjoy!
Hello Karen. I’m hoping to get a gap soon. I’ll let you know as soon as the dates are confirmed.
I know, right? And aren’t there are plenty of those days! The sauce is fresh. Just make sure to store it in the fridge. Once the curry is cooked, it can live happily in the freezer. Maybe even double the recipe. Happy cooking Beth.