Sig’s buttery chicken curry, #myfavouriterecipes

Step-by-Step Guide to Make Favorite Sig's buttery chicken curry, #myfavouriterecipes

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This is a very mild, but still tasty curry. Not all curry's are very spicy but have very individual flavours just like foods in our own respective countries. I love this because it makes a change from mild Korma. You can always turn up the heat by adding extra spices.
This has been adapted from my friends recipe given to me which I posted years ago on all the cooks as my first recipe. I cant get the original recipe on here, so I have done the best I can and re cooked one of my favourite mild curries, no nuts for milder flavour in sight . #myfavouriterecipes

Components and spices that have to be Get to make Sig's buttery chicken curry, #myfavouriterecipes:

1. 200 gr creme fraiche
2. 150 gr creamed herbed garlic cheese
3. To taste, start with a little, then add more as needed
4. Garlic powder, garam masala, smoked paprika, turmeric, salt
5. chilli powder, coriander powder, 5 or so dried curry leaves,
6. pimento powder, tandoori spice colouring, fresh corriander
7. 500 gr boneless chicken
8. 1 small can of plumb tomatoes
9. Dried garlic powder
10. White pepper
11. Smoked paprika
12. Salt
13. 2 tablespoons butter for sauc
14. Half a tube tomato puree

Instructions to make to make Sig's buttery chicken curry, #myfavouriterecipes

1. Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it.
2. Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter.
3. Remove marinaded chicken from fridge heat until the chicken is cooked.
4. Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy.
5. I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander.
6. I made a sag aloo type dish but with sweet potatoes instead of normal potatoes.

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