Ingredients - 4 butter chicken sausages from Oyama Sausage, or 1 pound of chicken breast chopped
- 1 large onion, diced
- 1 red pepper, diced
- 1 pound mushrooms (white or brown), sliced or quartered
- 2 tomatoes, quartered and de-seeded
- 2 tbsp Patak's Butter Chicken curry paste
- 2 tbsp Patak's Madras curry paste
- 1 cup of white wine
- 1 can of coconut milk
- salt & pepper
Method - brown the diced onion in coconut oil, or ghee, in a large sauce pan
- after the onion has started to brown add the red pepper and mushrooms
- after a few more minutes remove the sausage casings and add the chicken meat
- after a minute or two more add the salt, pepper and curry pastes
- after a couple of minutes add the tomatoes and white wine, cover and bring to a boil
- the tomatoes should become soft enough to break into smaller pieces
- reduce heat and add the coconut milk
- as soon as the coconut milk has heated the dish is ready to serve, but can be left to simmer for a while if desired
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