Butter Chicken

A tasty and very easy meal. I usually cook this in the slow cooker, but it takes 1 hour from prep to finish on the stove top too. Only remember to keep checking on the liquid if doing it on stove top.

Ingredients

Curry paste:
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon groundcoriander
1 teaspoon garam masala
5cm portion of ginger, grated
2 teaspoons lemon juice (preferably fresh)
2 tablespoons olive oil

Meat
500-700g chicken thight or leg fillet, cut into 2cm cubes
Small amount of chilli paste
2 garlic cloves, crushed
½ cup tomato passata
1 tablespoon korma paste
1 teaspoon chicken stock powder
250ml dry white wine
1 large brown onion sliced
½ red capsicum diced
250g sliced button mushrooms
3 carrots diced
1 teaspoon cornflour
2 tablespoons sour cream
Handful of cashews
Freshly ground black pepper

Method

Combine coriander, cumin, turmeric, garam masala, pepper, ginger and lemon juice in a bowl. Mix well to form a paste. Set aside.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add curry and korma paste. Cook, stirring, for 3 minute, or until meat is coated with paste.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the paste.
Add wine, tomato passata, and chicken stock powder. Bring to the boil. Add the cornflour and make sure it is stirred in. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 2.5 hours on high.
After 2 hours, add in the sour cream and cashews.
Serve with rice or pappadums.