19 July, 2015
Butter Chicken with MMS
Butter Chicken with MMS
Serves: 4
Ingredients:
- 2 chicken breasts, diced
- 1 onion, diced
- 1 tablespoon minced garlic
- 30g butter
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1/2 teaspoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 2 teaspoon paprika
- 1 teaspoon onion salt
- 1 teaspoon turmeric
- 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
- 2 tablespoons tomato paste (optional)
- 150g butternut pumpkin, diced
- 150g sweet potato, diced
- 1 cup natural yoghurt
- 100g baby spinach leaves
Method:
- Heat the butter in a large heavy based frying pan and add the onion and garlic sautéing for approximately 2 minutes until the onion starts to soften.
- Add in the chicken and brown off the chicken until completely sealed.
- Add in all the spices and salt, fry off for a couple minutes until aromatic.
- Pour the MMS and tomato paste over the chicken and add in the pumpkin and sweet potato.
- Simmer for approximately 15 minutes until the vegetables are soft and the chicken is cooked through.
- Stir through the yoghurt and baby spinach heating until the spinach has wilted and the yoghurt is bought to temperature.
- Serve with steamed rice and/or C4K Kitchen’s 2ID as Naan Bread
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.