Curry Butter Chicken by Chef Bari

Good Afternoon !  So - What's for Dinner tonight?

How about Butter Chicken with Jasmine Rice by Chef Bari

Ingredients for Chicken Dish

2 tablespoons of Grapeseed Oil ( may use canola or olive oil too)

2 chicken breasts medium cut ( cubes) 

1 Red Pepper medium cut 

1 Sweet White Onion , also medium cut

2 cups of fresh sliced mushrooms

1 Green Pepper medium cut (optional) 

(You may also add rough cut chopped green onions too )

3 cloves of minced garlic

Salt and black pepper to taste 

1 small pinch of cayenne powder (careful ! NOT too much - it's Spicy Hot!) If you're not into a spicy dish you can omit this, but the original taste won't be authentic.

Method: 

Place Oil in sauté pan of your choice on medium to high heat. ( We (Chefs ) use high heat but if you may not be comfortable with that ) 

Add chicken and sauté until almost cooked.

Add minced garlic and onions. Sauté more.

Add mushrooms and repeat.

Add peppers and repeat. 

Place in 1 - 1 1/2 cups of Butter Curry Sauce by Chef Bari.  (Recipe below) Mix evenly throughout and serve on top of rice. 

Ingredients for Butter Curry Sauce:  

1 cup of finely chopped onions

1/4 cup canola or olive oil or Grapeseed oil

1/8 cup flour

2 tablespoons of  Garam masala

1 pinch of cayenne ( careful! Not too much - just a little bit) 

1/2 teaspoon of cumin

1 tomato chopped small cut

2 teaspoons of tomato paste

2 cloves of garlic minced

1/2 teaspoon of cinnamon 

2 cups of chicken stock

1 cup cream ( warm)

1/2 cup chopped parsley 

Method : 

Add oil and onions into saucepan on low heat.  Cook onions until transparent. Add spices( cinnamon, Garam masala, cayenne, cumin) and minced garlic with chopped tomato.  Stir and cook evenly. 

Add tomato paste.

Add flour, stir in evenly and cook for 3 minutes. Stir with wooden spoon constantly. 

Take sauce pan off heat.

Heat up chicken stock and cream( milk may be substituted but you won't get that creamy texture taste) 

TIP : Pour chicken stock into saucepan without it being on burner. Stir evenly.  Place in cream and once again  stir until a nice silky smooth texture. 

Place back on low heat, stirring constantly for a good 5 minutes. (If too thick, add more chicken stock) Your sauce should be a light silky smooth texture ( just coating the back of your spoon) 

And there you have it. Another quick and easy meal for dinner tonight  Cook'n up a storm by Chef Bari

Please take a minute to support my efforts by purchasing my cookbook, " Canadian Recipes of the Great White North - the true Great Canadian Cookbook by Chef Bari 

Chef Bari Website