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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is an adaptation of a recipe I once found. It's great and very tasty Ingredients:
1 tablespoon canola oil |
500 g chicken breast fillets |
3 tablespoons tandoori paste |
1 tablespoon tomato paste |
375 ml evaporated milk |
2 teaspoons brown sugar |
3 teaspoons cornflour |
30 g butter |
2 tablespoons coriander leaves |
1 tablespoon sliced almonds |
1 1/2 cups white rice |
Directions:
1. Cut chicken breast fillet into cubes.
2. Heat oil in large saucepan (for about 30 seconds) Add chicken breast fillet, cooking for 2-3 minutes.
3. Add tandoori paste and tomato paste.
4. Stir tandoori and tomato paste into chicken until its coated, you will notice the chicken is colored a nice red.
5. Combine evaporated milk, sugar and cornflour in a bowl.
6. Once you have stirred the bowl, add contents to saucepan.
7. Stir contents of saucepan while bringing to boil.
8. Simmer saucepan for 5 minutes.
9. Cook white rice in a seperate small saucepan.
10. Add butter, stir until melted.
11. Serve butter chicken on a bed of rice and garnish with almonds and coriander leaves on top.
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