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BEST-EVER ELGIN FREE RANGE CHICKENS’ BUTTER CHICKEN
The easiest winter warmer!
YOU WILL NEED
MARINADE 800g Elgin Free Range Chickens’ Deboned Chicken Thighs, thawed, 1 Tbsp ginger, 1 Tbsp garlic, 3 Tbsp lemon juice, 1 Tbsp Cape Herb & Spice Butter Chicken Curry Spice
CURRY SAUCE 3 Tbsp butter, 1 large onion, diced, 1Tbsp Cape Herb & Spice Butter Chicken Curry Spice, 2 Tbsp tomato paste, 400 ml tomato puree, 125 ml fresh cream.
METHOD In a bowl combine the thawed Elgin Free Range Chickens’ Chicken Thighs with all the marinade ingredients. Mix well and let rest in the refrigerator for 30-60 minutes. Select the Sauté function on the Instant Pot ® and add the butter, onion and Cape Herb & Spice Butter Chicken Curry Spice and Sauté for 4 minutes. Then add the marinated chicken and the tomato paste and stir through. Add the tomato purée and mix well. Close the Instant Pot lid, seal and select the Poultry preset function for 5 minutes. Allow the Instant Pot to release naturally then remove the lid, add the cream, and mix well. Stove top: Follow above directions, reducing heat to a simmer at tomato purée stage.
Serve the curry over cooked rice, topped with toasted cashew nuts and fresh coriander leaves.
<gutter credit> Recipe concept, photography, and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
Tip: Instant Pot rice = 1 cup rice + 1 cup water at 3 minutes high pressure + natural release.
