Butter chicken in mildly spiced tomato sauce

Step 1/9

• 2 carrots
• 1 bell pepper
• 1 onion
• 2 cloves garlic
• 10 g ginger
• 2 green onion

• cutting board
• knife

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

Step 2/9

• 500 g chicken breast

Cut chicken into strips.

Step 3/9

• 100 g tomato paste
• vegetable oil

• large saucepan
• cooking spoon

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

Step 4/9

• 2 tsp red curry paste

Add red curry paste and lightly roast. Stir occasionally to avoid burning.

Step 5/9

• 500 ml coconut milk

Deglaze with coconut milk.

Step 6/9

Add chicken, onion, carrot, and bell pepper to saucepan.

Step 7/9

• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp garam masala
• salt
• pepper

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

Step 8/9

• 100 g cashews
• 50 g butter
• 100 g yogurt

Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.