Butter Chicken


  • 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


  1. brown the diced onion in coconut oil, or ghee, in a large sauce pan

  2. after the onion has started to brown add the red pepper and mushrooms

  3. after a few more minutes remove the sausage casings and add the chicken meat

  4. after a minute or two more add the salt, pepper and curry pastes

  5. after a couple of minutes add the tomatoes and white wine, cover and bring to a boil

  6. the tomatoes should become soft enough to break into smaller pieces

  7. reduce heat and add the coconut milk

  8. 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