Oh and about that butter chicken

Hi again

If you have seen my korma then this is the sister butter chicken or in my case duck recipe

5-6 boneless skinless chicken thighs or Ive used peking duck if I can buy it from a Chinese store
1 can of diced tomatos
5-6 cloves Garlic
1-2 teaspoons ginger minced
2 teaspoons red curry paste (optional you can use 1/2 a teaspoon of cayenne powder if you prefer)
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin

After cooking
100 gm butter cut into cubes 
 1/2 cup of cream or coconut milk
a handful or two of cherry tomatoes
1 teaspoon garam masala
1/2 cup coriander chopped


Place all the pre cooking ingredients bar the meat in the pressure cooker and mix. Place the chicken or duck in the paste. Cook for 20 minutes if raw meat or if the duck is precooked cook just for 10 minutes. 

Take the meat out and chop. put the sauce in a blender and blitz. Let the sauce cool slightly and then add the butter, cream, garam masala, coriander, stir and season. Then add the meat back in. Stir and check taste again. Then enjoy.

Yummy Chicken Korma

Hi everyone

I love indian food but often find it hit or miss to buy. I have therefore played with the recipes I have and the ingredients I own to make one that works when I am in a hurry. The best way to cook it is in the pressure cooker or you can put in a slow cooker if you are better then me and have the time. I know there are  quite a few ingredients but its worth it and you can use for other indian meals. Ill post a recipe for a butter chicken too 

Ingredients
5 or 6 Boneless Skinless Chicken Thighs whole and Ive been known to use frozen too when Ive been in a hurry.
1 onion chopped
1/2 cup canned tomatoes diced
2 teaspoons to 1 tablespoon of red or yellow curry paste depending on taste
4-5 cloves Garlic diced
1 teaspoon minced ginger minced
2 handfuls of almonds
1 teaspoon Turmeric
1 teaspoon Salt
1 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 cup water

After cooking

a handful of cherry tomatoes whole

1/2 cup coconut milk or if you prefer normal cream

1/2 cup of coriander

1 teaspoon garam masala

More salt and pepper for seasoning

So basically I place all the pre cook ingredients bar the chicken and the water into a blender and blitz until well mixed. I still like the almonds to be chunky not smooth (think peanut butter consistency)

I then pour it all into the pressure cooker and pour the water in the blender and scrape the sides to get the last of the paste and pour that into the cooker as well.

Place the chicken pieces in the sauce and turn so the pieces are covered. Cover and pressure cook for 20 mins. Once done take the chicken out and chop up. Let the sauce cool slightly and then add the remaining ingredients. and stir. Place the chicken back in and then check the seasoning. After that enjoy :)