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Butter Chicken Curry

Total Time 30 minutes
Servings 2 people

Ingredients

  • 450 g chicken thigh fillets (1lb)
  • 2 tablespoons garam masala
  • 1-2 teaspoons dried chilli flakes or chilli powder
  • 1 can tomatoes 400g / 14oz
  • 4 tablespoons whipping cream 35% milk fat
  • 1/2 medium cauliflower
Metric - US Customary

Instructions

  • Bash out thighs a little with a saucepan to flatten slightly and tenderise. Chop into chunks.
  • Heat a few tablespoons olive oil in a large frying pan (skillet) over a medium high heat.
  • Brown chicken for few minutes each side.
  • Add garam marsala and chilli. Stir for a few seconds.
  • Chop tomatoes. Add tomatoes and their juices. Simmer for about 5 minutes.
  • While the curry is cooking, finely grate the cauliflower using a box grater or pulse in the food processor until you have fine grains. Toss with a pinch of salt and leave somewhere warm.
  • Stir cream into the curry and bring back to a simmer.
  • Taste and season curry with salt, pepper and a little sugar if you like it sweet. Serve on a bed of cauliflower ‘rice’.