Butter Chicken Paste

Butter Chicken Curry

Serves 2 using 50g paste

Ingredients

• 50g of The Spice Tailor Butter Chicken Paste
• 1 tbsp. butter and 1 tbsp. oil
• ½ medium onion, finely chopped
• 2 fat garlic cloves, chopped
• 1 large tomato, quartered
• 25g cashew nuts
• 2 tbsp. double cream
• 200g chicken, prawns, firm fish, lamb, vegetables or other
• 1-2 tbsp. fresh chopped coriander to serve - Optional

Instructions

1. Heat the oil and butter in a non-stick saucepan. Add the onion and some salt and saute until soft and then until golden at the edges.
2. Meanwhile, blend the tomatoes and cashews until smooth.
3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
4. Add the blended tomato and cashew mix, turn up the heat and cook until thick (for a smooth curry, blitz until smooth, you can add a little water if necessary).
5. Add the fresh ingredients, Butter Chicken paste and 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Taste and adjust seasoning.
6. Finish with the double cream and fresh coriander if using. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water.