We eat alot of curries in our house, and the far and AWAY favourite is Butter Chicken. I am told it can be very fattening, but that depends on what goes in, right? As it happens, I have just put a butter chicken in the croc-pot for dinner. I LOVE my croc-pot. I know it isn't a summer recipe, but I like to make things that have left overs for the MOTH's lunch, so if I have a few lunches in the fridge for him to take to work, then I can cheat on another night and make something simple... but then, there's not much that is simpler than chucking a few things in your croc-pot....
The recipe I am going to share here though, is not your average butter chicken. It is a fab recipe from Sophie Gray, and if you haven't heard of Sohpie Gray.... (http://www.destitutegourmet.com/) then you are probably a far better cook/budgeter than I am! She has helped me an awful lot! It is from her 'Everyday Smart Food for the Family' book.
I like this recipe because it is a ONE-POT-WONDER and can feed 6 people, with only ONE chicken breast (or thigh, if it's on special!). So if you're trying to up your protein intake, this is probably not the recipe for you! Add some green beans and naan on the side and it'll go further- Yay! It is also really quick to make (NOT like a croc-pot!), but it helps to remember to MARINATE the chicken well before you start. If I am really sorted and have it defrosted in by the morning, I'll mix it up then and leave it for the day. My forgetting this step has made dinner late on more than one occasion.... But! It has always been eaten without complaint!
Butter Chicken Soup
1 tbspn lemon juice
1 tsp ground coriander
1 tsp cumin
1 tsp chilli powder (or to taste)
1 tsp grated ginger
2 fat garlic cloves, crushed
Soup
1 large boneless, skinless chicken breast (or equivalent weight boneless, skinless thigh meat, marinated
1 tbspn butter
1 finely chopped onion
1 tsp ground coriander
1 tsp cumin
1/4 tsp chilli powder
1 tsp grated ginger
1 can tomatoes (chopped or crushed best) with juice
3 cups chicken stock (powder or fresh)
1/4 basmati rice
2 tbspn tomato paste
1 tbspn plain flour
2 tbspn brown sugar
1/4 cup cream or yoghurt
Yoghurt and fresh corander to garnish, naan etc to serve.
Method
Combine the marinade ingredients in a glass bowl or zip lock bag. Cut the meat into small pieces, or slice thinly and mix into marinade. Refrigerate for at least an hour.
To make the soup, melt the butter in a medium saucepan and add the marinated chicken and onion. Stir constantly until chicken is sealed and onion is soft. Add the dried spices and ginger, then stir in the tomatoes and chicken stock.
When simmering pour in the basmati rice, stir, and simmer for 10 minutes. Mix together the tomato paste and flour and whisk this, a little at a time, into the soup. Add the brown sugar and cream/yoghurt, and season to taste. Serve in soup bowls with extra yoghurt and fresh coriander with some torn naan for dipping.
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