Chicken makhani
From Cookipedia
A fruity and mildly spiced creamy curry
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 medium onion (diced)
- 4 Chicken Breasts (cut into small chunks)
- Medium tin of Pineapple Chunks (drained)
- Handful of sultanas
- 4 teaspoons Pataks Korma Paste
- 500ml Creme fraiche
Method
- Dice the onion and fry in a deep wok or frying pan until soft
- Add the chicken and stir until sealed
- Once chicken is sealed, add 4 heaped tablespoons of Pataks Korma Paste and stir until chicken and onion are thoroughly coated
- Add the pineapple and sultanas and stir until coated well
- Once thoroughly coated, add the Creme fraiche and stir until mixed well
- Turn down to a low heat and simmer uncovered for 30-40 minutes until chicken is tender
- The sauce will thicken - if it become too thick, add a small amount of cold water and stir thoroughly
Serving suggestions
Serve with Pilau rice or Naan bread
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https://www.cookipedia.co.uk/recipes_wiki/Chicken_makhani