Butter Chicken - fat free recipe...

[Chuck]

BUTTER CHICKEN (no fat)


This quantity should feed 4.


800gm Chicken – thighs or breast.

1 med onion – diced.
1 tsp crushed ginger (jar)
2 tsp crushed garlic (jar)

1 tsp cinnamon *
1 tsp turmeric *
1 tsp dried coriander *
2 tsp paprika *
½ tsp cumin *
¼ tsp chilli powder *
2 tsp chicken stock powder *

4 tblsp (2 pouches) ‘No Added Salt’ tomato paste

1 tblsp cornflower
1 x 375 tin ‘Light’ evaporated milk.


Cut chicken into bite size pieces… & mix with the onion/garlic/ginger... marinate in the fridge for a while if you desire.

Use your favourite fry pan/wok (I use the wok & a little peanut oil for high heat/fast cooking) & sauté in batches - removing when about half cooked & then do another batch. When the last batch is part cooked, place all the pre/part cooked chicken back into the one pan/wok.

Mix the (*) dry ingredients (not cornflower) together & sprinkle over the chicken whilst stirring & cook for a further one minute.

Add the tomato paste & fold through whilst simmering for about a minute.

Combine the cornflower & a little of the evaporated milk into a bowl/jug & whisk well to get rid of any lumps then add the remainder of the milk. Reduce the heat a little & pour the mixture into the chicken whilst on the heat & stir continuously till sauce boils & thickens. If too thick add a little water & stir.

Serve with your favourite rice & enjoy.

NOTE:
I normally mix the onion/garlic/ginger in one bowl... the cinnamon/turmeric/coriander/paprika/cumin/chilli & chicken stock powder mixed together - in 2nd bowl, & finally the cornflower & evaporated milk in a 3rd…prior to commencing the cooking.

[Dot]

I can say without a word of a lie this recipe is just fantaboulously yummy and moreish. Thanks for putting it up for the motley crew here Chuck..

[Swisslulu]

I second that, Dot. I've been cooking this particular recipe for about a year now and it always gets a big thumbs up. Before we head off on a trip, I cook up a big batch and freeze it in portions for two which make a quick evening meal. Chuck, are you going to share your Sweet Indian Curry? I recently made it in a camp oven using coconut flavoured evaporated milk instead of 'real' coconut milk for a shared camp oven dinner and it was a big hit. Got any more recipes?

[Chuck]

OK Lesley, here's the curry one...


SWEET INDIAN CURRY


Serves 4


Ingredients


1 tsp Ginger (dry)
1 tsp Paprika
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
1 tsp salt
3 tsp 'BOLSTS' hot curry powder

1 tblsp Cooking Oil

1kg Beef – diced (1” or 3cm cubes)
1 Onion – diced
1 Capsicum – diced
1 Tin Tomatoes – chopped (including juice)
3 Medium Potatoes - quartered
1 Tin Coconut milk/cream … or stock if you prefer.
2 Cups Raisins/Sultanas – diced (not currants)


Directions

Blend the 7 dry ingredients together in a small bowl then mix in sufficient water to make a runny paste.

Heat oil in a large saucepan then add the onions & simmer until they become opaque … a minute or two.

Pour the runny paste into the pan then cook/stir for two minutes.

Add Capsicum, Tomatoes, Raisins/Sultanas, Beef & Coconut Milk/Cream (or stock) & simmer for thirty minutes.

Add the Potatoes & simmer, stirring (gently) occasionally until all is cooked - slower is better.

Preferably leave overnight for the flavours to combine then gently reheat sufficient for your immediate requirements.

Serve with steamed Basmati rice.

Note. You can use chicken if you wish, but I’d suggest only using the thigh meat & cooking time should be reduced … adds the chicken about 10 minutes after you have added the potatoes. Chicken requires much less cooking time.

[Swisslulu]

Good onya, Chuck. For the campoven dish I used beef shin diced and substituted the coconut milk with coconut favoured evaporated milk to reduce the fat. It was a big hit especially with those who don't like spicy food. C'mon, I know you have another recipe lurking around!

[Chuck]

I'll have to search the filing system Lesley, if I can find the filing system that is... lost or misplaced my reading glasses yesterday - & no, they're not on top of my head!!!

Noticed the coconut flavoured evap milk a few days ago when throwing more $$$ at the supermarkets & thought to give it a try next time. Goodonya for giving it a go & pleased the result was worth it.

I'm sure other members would have some decent recipes that can be added here for our enjoyment.

[Keith Morris]

Hi Dot and Other forum people who contribute wise words and ideas --
I now have the Butter Chicken recipe, and also the Sweet Indian Curry from the COOKING SECTION of the Forum.

Now it's a 220 km trip to Northam to the Supermarket to obtain the necessary spices etc before I can enjoy this recommended fare.

I plan to load the BEEF CURRY into the Slow Cooker after browning the beef first, and also part cooking the Onions and Capsicum. I guess about 4 hours on low should do the trick.
I CAN SMELL IT NOW !!!

I can make bread in the Bread Maker at home, and it takes about 3 hours to produce a loaf ---but the smell of fresh cooked bread throughout the house is worth the wait, and a fresh crusty loaf will go well with the Curry. I don't know how the lower teeth will handle the Crusty loaf but it is worth a try and if all fails, just remove the lower denture and suck-it-and-enjoy.

The joys of being a Single person, full control of the kitchen and "Russell" enjoys my mistakes.I am not sure how the Butter Chicken will go in the Slow Cooker so I will just follow the FRYPAN method ---much faster than the 4 hours Slow Cooking.
I notice that most of the dry ingredients/spices used for the BEEF CURRY are also used in the BUTTER CHICKEN.

I have recently discovered ANGEL HAIR SPAGHETTI, WHICH SHOULD GO NICE WITH BOTH DISHES AS AN ALTERNATIVE TO RICE.

Back to PAL and MyDog till the shopping trip in a few weeks. [the PAL and MyDog is for "Russell" , I am still on scrambled eggs.
"TANKS"

[Chuck]

Bon appetite.

Will be interesting to see how the curry turns out in the slow cooker... haven't tried it that way before.

[Swisslulu]

The curry should be great in the slow cooker. It worked a treat in the camp oven.


Cheers
Lesley