A clever take on the classic butter chicken, this time without the butter. This curry is still rich and rewarding and has all the creaminess you'd expect from the original.
In a large saucepan heat the canola oil and add onion, sauté until soft over medium heat
Mix the diced chicken with the turmeric, cumin, nutmeg, pepper and garam masala
Add the chicken to the pan and brown lightly on each side
Add the tomato paste, water and sugar
Cook gently until chicken is cooked through
Remove from the heat
In a separate saucepan gently heat the evaporated milk
Add warmed evaporated milk to other ingredients and serve
Notes for food services
If the sauce seems too thin we recommend thickening with cornflour. Simply wet the cornflour with a little water and add slowly to the simmering sauce while mixing constantly
This dish is able to be held at serving temperature for up to 20 minutes. After that it may split.
25 ml
360 g
onion, diced
25 g
, crushed
1.25 kg
chicken thigh fillets, skinless
2 tsp
turmeric, ground
3 tsp
cumin, ground
1 tsp
nutmeg, ground
1 tsp
black pepper, ground
1 tsp
garam masala
125 g
tomato paste, reduced-salt
310 ml
water
5 g
sugar
400 ml
evaporated milk, reduced-fat
Per serve
Energy
419.4kJ
Total Fat
4.5g
Saturated Fat
1.7g
Total Carbohydrate
5.8g
Sugars
3.6g
Total Fat
0.7g
Sodium
95mg
Method
In a large saucepan heat the canola oil and add onion, sauté until soft over medium heat
Mix the diced chicken with the turmeric, cumin, nutmeg, pepper and garam masala
Add the chicken to the pan and brown lightly on each side
Add the tomato paste, water and sugar
Cook gently until chicken is cooked through
Remove from the heat
In a separate saucepan gently heat the evaporated milk
Add warmed evaporated milk to other ingredients and serve
Notes for food services
If the sauce seems too thin we recommend thickening with cornflour. Simply wet the cornflour with a little water and add slowly to the simmering sauce while mixing constantly
This dish is able to be held at serving temperature for up to 20 minutes. After that it may split.
Method
In a large saucepan heat the canola oil and add onion, sauté until soft over medium heat
Mix the diced chicken with the turmeric, cumin, nutmeg, pepper and garam masala
Add the chicken to the pan and brown lightly on each side
Add the tomato paste, water and sugar
Cook gently until chicken is cooked through
Remove from the heat
In a separate saucepan gently heat the evaporated milk
Add warmed evaporated milk to other ingredients and serve
Notes for food services
If the sauce seems too thin we recommend thickening with cornflour. Simply wet the cornflour with a little water and add slowly to the simmering sauce while mixing constantly
This dish is able to be held at serving temperature for up to 20 minutes. After that it may split.
