Melt 1/4 cup of ghee in a large saucepan over a medium heat .
Add 600gm of sliced chicken breast and cook until sealed .( 3 minutes )
Add the butter chicken paste (recipe in previous blog ..... so much better than any commercial butter chicken paste .)
Reduce the heat to low , keep stirring to prevent it from sticking , continue to cook for 5 minutes .
Now add 200ml of chicken stock
1 x 400gm can of diced tomatoes
1 bay leaf
1x 400ml can of coconut cream.
Increase the heat and bring the mix back to the boil .
Reduce the heat to low and cook until the chicken is cooked through and sauce has thickened .
Serve with a steam grain or cauliflower mash .
Add 600gm of sliced chicken breast and cook until sealed .( 3 minutes )
Add the butter chicken paste (recipe in previous blog ..... so much better than any commercial butter chicken paste .)
Reduce the heat to low , keep stirring to prevent it from sticking , continue to cook for 5 minutes .
Now add 200ml of chicken stock
1 x 400gm can of diced tomatoes
1 bay leaf
1x 400ml can of coconut cream.
Increase the heat and bring the mix back to the boil .
Reduce the heat to low and cook until the chicken is cooked through and sauce has thickened .
Serve with a steam grain or cauliflower mash .
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