Because my mom is from Durban, curry is in my blood. Sunday lunch in our family is never complete without chicken, some sort of pasta dish and a huge-ass pot of curry. Out of all the curries and curry-like dishes I’ve tasted butter chicken has to be my favourite.
Butter chicken is something my mom won’t make though. It’s a little more difficult than most curries and lots of recipes differ. I’ve had a look at some of the recipes and it seemed a lot harder than pouring curry powder over chicken, potatoes and peas. But as it felt like this week had flown by and I hadn’t done anything new, I though “why not” and went for a recipe search.
I was browsing over on Food24 and I found a recipe which sounded relatively easy and something even I could not mess up. I quickly printed and got to work.
My ingredients consisted of cubed chicken, turmeric (which stains everything beware), garlic, butter, salt and cream. I also needed some red chili which I didn’t have enough of and would later notice what a difference it makes.
I started by combining all the above ingredients except the cream and chicken. Then I poured the mixture over the chicken to marinade.
An hour late and the chicken was ready to be cooked. Once it was cooked, I added the cream and some coriander for flavour. Then I let it simmer for a bit while I made some rice.
Here is the result:
If I’m 100% honest, the dish was good but it seemed to be missing something. According to curry extraordinaire aka my mom I really needed those chilis that I overlooked. Also some naan bread or a roti would have made it even better.
But I’m fairly confident I can make this again and make it even better.
Ex-Oh! Ex-Oh!
