BUTTER CHICKEN
INGREDIENTS
800 g chicken thighs, skin removed and cut into bite-sized pieces
250 g double cream yoghurt
1 tsp turmeric
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp curry powder
1 tsp salt
2 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
250 ml chicken stock
1⁄4 cup fresh coriander, chopped
METHOD
- In a large bowl, combine the chicken, yoghurt, turmeric, cumin seeds, coriander seeds, curry powder, and salt. Mix well and marinate for at least 30 minutes.
- Heat the butter in a large pan over medium heat.
- Add the onion and cook for 6–8 minutes until softened and lightly golden.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the marinated chicken and cook for 5–7 minutes until lightly browned.
- Pour in the chicken stock and bring to a gentle simmer.
- Cook for 15–20 minutes until the chicken is tender and the sauce has thickened.
- Stir through the fresh coriander and adjust seasoning if needed.
Easy Flatbread
INGREDIENTS
2 cups (300 g) plain flour
1 cup (250 g) plain yoghurt
1 tsp baking powder
1⁄2 tsp salt
METHOD
- Combine the flour, baking powder, and salt in a bowl.
- Add the yoghurt and mix until a soft dough forms.
- Turn onto a lightly floured surface and knead for 2–3 minutes.
- Divide into 6 portions and roll each into a thin round.
- Cook in a hot dry frying pan for 2–3 minutes per side until golden and lightly charred.
Mango, Jalapeño & Tomato Salsa
INGREDIENTS
2 ripe mangoes, diced
200 g cherry tomatoes, quartered
1–2 jalapeños, finely chopped
1⁄2 red onion, finely diced
2 tbsp apple cider vinegar
1⁄2 tsp salt
1⁄4 tsp black pepper
METHOD
- Combine the mangoes, cherry tomatoes, jalapeños, and red onion in a bowl.
- Add the apple cider vinegar, salt, and pepper.
- Toss well and allow the salsa to sit for 10 minutes before serving.
To serve
- Spoon the butter chicken into bowls, serve with warm flatbreads, and top with a generous helping of the fresh mango, jalapeño, and tomato salsa.
