I can’t believe it’s been so long since I wrote my last post!
Since being back in Switzerland I’ve been working a lot and mostly weird and long shifts, I’m talking 2pm until 4am type of shifts.
But seeing as I’m off to Toronto and New York in under two weeks I’m more than happy to work the shifts.
Just means I can do more shopping and eating really!
I did have a day off the other day though so I decided to cook dinner for the family.
When we lived in Dubai we regularly went to Karama where they had some of the best Indian restaurants.
Nothing fancy, just where the locals would go eat but it meant the food was as close to authentic that it was going to get without being in India.
We didn’t know many dishes at that time so we’d just point to things we thought sounded good and tried them.
There was one place that made the best butter chicken and whenever we went there I had it.
In my mind it was always a very complicated, hard to replicate type of dish.
But check it out: I’d made it in Edinburgh in a slower cooker and loved it!
I decided to make it at home, without the slow cooker, but still letting it cook for a good 4-6 hours.
And if it’s any indication on how good a dish is: everyone in my family loved it and said I should make it again.
The recipe easily serves 4 people.
♦ 450g chicken breasts, cut into bite size chunks
♦ 1 small onion, finely cut
♦ 3 cloves of garlic, finely minced
♦ 1 tablespoon freshly grated ginger
♦ 2 teaspoons curry powder
♦ 2 teaspoons curry paste (I used Thai red curry paste)
♦ 2 tablespoons garam masala
♦ 1 teaspoon turmeric
♦ 1 teaspoon cayenne pepper
♦ 1/4 teaspoon salt
♦ 170g tomato paste
♦ 1 can coconut milk
♦ 1/2 cup greek yoghurt (I used plain yoghurt)
♦ 1/4 cup cream (I used saurer halbrahm)
♦ 2 tablespoons butter
♦ Rice to serve
In a big bowl mix together the coconut milk, yoghurt, cream, tomato paste, garlic, ginger and all the spices. As I said earlier, I don’t have a slow cooker but we do have one of those big heavy pans that allow you to cook stuff in them for hours without burning.
I hope you know what I mean because that’s what you gotta use.
Put some olive oil into the pan and cover the bottom with the chopped onion.
On top of that add your chicken.
And then cover in your sauce.And on top of that add your butter. I turned the stove on a very low heat, between 2 and 3, and just let it simmer away for about 5 hours.
In a slow cooker you’re not meant to mix it but I realised here the chicken was sticking together so after about an hour I gave it a quick stir just to break it apart.
Just before serving it I turned up the heat and made sure it was piping hot.
And while you wait you have enough time to cover your tracks and make it look like it was a clean affair.
To be fair, it’s not very messy or complicated as you’re only using one bowl and one pot…
But still, nothing beats a clean kitchen!
Serve it up on some steaming rice and tuck in!
What I love about this recipe is that it’s super easy to make, you can prepare it in advance (great if you have guests over and don’t want to be in the kitchen the whole time) and also it does emit the feeling of comfort food without leaving that very full and uncomfortable feeling in your stomach.
Hope you all have a great week.