Burrata Curd with Peas, Broad Beans and Bottarga - Recipe by Colin Wood
Cheese and seafood should complement each other and, when done well, cheese and seafood work, esp...
1 packet The Spice Tailor Classic Butter Chicken
250 g skinless chicken breast/thigh (or boneless pork, seafood, duck, paneer, mushrooms)
1 tsp vegetable or olive oil
Handful of fresh coriander to serve
Cut the chicken into generous pieces.
Heat one teaspoon of oil in a pan, add the spices and herbs from the spice pouch, including the chilli if you want extra heat. Cook for 20 seconds. Add the meat, prawns or vegetables and brown lightly before adding the base sauce.
Simmer for 1-2 minutes. Stir in the main sauce along with a splash of hot water (and fish if using) and simmer for another 3-5 minutes or until the fresh ingredient is cooked through. Stir in the coriander and serve.
Add large cubes of capsicums and red onions with the chicken. Instead of chicken try making the dish with some lovely large raw prawns or even a mixture of seafood.
Vegetarian? Make the dish with 225g of cubed paneer and cook until soft.
Leftover? Use any leftovers in an amazing hot chicken baguette. Spread one side with butter and the other with some coriander chutney and fill with the butter chicken.
Credits: The Spice Tailor
Photo Credits: The Spice Tailor