Butter Chicken

Hello everyone, let's learn how to make butter chicken today!

We need to prepare: 500 g chicken breast 100 g tomato paste 2 carrots 1 bell pepper 1 onion 2 cloves garlic 10 g ginger 2 green onions 2 teaspoons red curry paste 500 ml coconut milk 1 tablespoon curry powder 1 teaspoon turmeric 1 tablespoon Indian five spice curry powder 100 g cashew nuts 50 g butter (melted) 100 g yogurt vegetable oil salt black pepper

Dice the carrots, onions and bell peppers, mince the garlic and ginger, and cut the green onions into rings.

Cut the chicken into strips.

Heat a small amount of vegetable oil in a large pot over medium heat. Stir-fry the garlic and ginger for 2-3 minutes, then add the tomato paste and stir-fry lightly.

Add the red curry paste and continue to stir-fry to avoid burning.

Pour in coconut milk to moisten the pan.

Add the chicken, onion, carrot, and bell pepper to the pan.

Add curry powder, turmeric, masala, salt and pepper and mix well. Continue to heat over medium-low heat for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Reduce to low temperature and mix in cashews, melted butter and yogurt to taste.

Sprinkle with scallions. Enjoy with potatoes, rice or scones.
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