Craziness. It’s a two-for-one blog post sort of night. The kids went to bed at a (not so) reasonable hour but I’ve chosen to seclude myself in the basement and catch up on the lack of posts.
My eldest was at dance class tonight and I stayed home with the wee-est lad. We’ve started having late dinners on Wednesday nights instead of rushing the kids out the door with snacks and piecemeal dinners. I discovered that no matter how much I fed kid #1 before his lesson, he still came home demanding a full meal. So dinner’s been pushed back to about 7:15pm on dance night and that means I usually have time for a more intricate meal. Tonight we feasted on butter chicken and naan bread. But don’t be fooled. I don’t make my own naan bread.
The store-bought one is waaaay too convenient and tasty to bother making my own.
I’ve been making this recipe for a year or two now (Thanks Becky!) and although it’s not exactly what you would get in a restaurant, it’s still very good!
3 tablespoons (45ml) butter
large pinch ground cinnamon
1/2 teaspoon (2 ml) turmeric
2 teaspoons (10ml) ground coriander
pinch cayenne powder or to taste
2 raw skinless, boneless chicken breasts – cut into bite size pieces
3 tablespoons (45ml) shredded coconut (sweetened or unsweetened work)
2 cloves of garlic
one inch cube of fresh ginger peeled and chopped
1 cup (250ml) crushed, canned tomatoes with their juice
3 tablespoons (45ml) tomato paste
1/4 cup (60ml) table cream (or coconut milk)
salt to taste
Melt the butter in a large skillet and fry the onion on medium heat until transparent. Don’t let the butter burn. Sprinkle in the cinnamon, turmeric, coriander and cayenne and fry another minute. Add the chicken chunks. Fry until browned on all sides (about 5 minutes)
While the chicken cooks, put the coconut, garlic and ginger into a blender or food processor with about 1/4cup (60ml) warm water and process into a paste. Pour this over the chicken and fry another couple of minutes
Add the crushed tomatoes and tomato paste to the mix. Stir and cook about 15 minutes.
Remove from the heat and stir in the cream or coconut milk.
Serve over hot cooked rice or with Naan bread.