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Butter chicken in mildly spiced tomato sauce

Butter chicken in mildly spiced tomato sauce

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Verena Hubertz

Verena Hubertz

Community member

Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
250 g
chicken breasts
50 g
tomato paste
1
carrots
½
bell pepper
½
onion
1 cloves
garlic
5 g
ginger
1
scallions
1 tsp
red curry paste
250 ml
coconut milk
½ tbsp
curry powder
½ tsp
ground turmeric
½ tbsp
garam masala
50 g
cashews
25 g
butter (melted)
50 g
yogurt
vegetable oil
salt
pepper
MetricImperial

Utensils

cutting board, knife, Cooktop, e.g. from Siemens, saucepan (large), cooking spoon

How-To Videos

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Homemade curry paste

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Nutrition per serving

Cal783
Fat61 g
Protein37 g
Carb30 g
  • Step 1/5

    Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion. Cut chicken into strips.
    • 1 carrots
    • ½ bell pepper
    • ½ onion
    • 1 cloves garlic
    • 5 g ginger
    • 1 scallions
    • 250 g chicken breasts
    • cutting board
    • knife

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

  • Step 2/5

    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.
    • vegetable oil
    • 50 g tomato paste
    • Cooktop, e.g. from Siemens

    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.

  • Pro tip

    Use the the Siemens Cooktop for optimal cooking: With powerMove Plus you can divide your hob into three heat zones: Sear in the front, simmer in the middle, keep warm in the back: This makes even elaborate menus with several courses an easy finger exercise.

  • Step 3/5

    Add red curry paste and lightly roast. Stir occasionally to avoid burning. Deglaze with coconut milk.
    • 1 tsp red curry paste
    • 250 ml coconut milk
    • saucepan (large)
    • cooking spoon

    Add red curry paste and lightly roast. Stir occasionally to avoid burning. Deglaze with coconut milk.

  • Step 4/5

    Add chicken, onion, carrot, and bell pepper to saucepan. 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.
    • ½ tbsp curry powder
    • ½ tsp ground turmeric
    • ½ tbsp garam masala
    • salt
    • pepper

    Add chicken, onion, carrot, and bell pepper to saucepan. 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 5/5

    Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste. Garnish with green onions. Enjoy with potatoes, rice, or naan.
    • 50 g cashews
    • 25 g butter (melted)
    • 50 g yogurt

    Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste. Garnish with green onions. Enjoy with potatoes, rice, or naan.

  • Enjoy your meal!

    Butter chicken in mildly spiced tomato sauce

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