5 at 5pm for £5 - Kashmiri Butter Chicken

Kashmiri Butter Chicken

This is the final of my 5 at 5pm for £5.  I hope you have enjoyed it.
Today is Friday, so of course it has to be curry.


You will need:

1 kg Frozen Chicken thighs (defrosted)

3 cloves garlic

2 onion

1 inch fresh ginger

1 tbsp curry powder

1 tsp chilli powder

25g butter

500ml chicken stock

25g brown sugar

2 tbsp tomato puree

100ml double cream

300g rice

Method:

Cut the chicken into bite size pieces and brown in a pan, you may have to cook this in small batches.  When the chicken is browned remove it from the pan.

Place the onion, garlic, ginger, curry powder and chilli powder in a food processor and blend to a paste.

If you have a good selection of spices you can make the curry powder yourself.  (1 tsp cumin seeds, 1 tsp fennel seeds, 4 cardamon pods, grind these in a pestle and mortar, then add 1 tsp turmeric, 1 tsp paprika and 1/4 tsp ground cinnamon).

Melt the butter in a pan, then add the onion paste and cook until starting to go brown.  Then add the spices, chicken stock, brown sugar and tomato puree.  Simmer until the chicken is cooked.  Add more water if it gets too thick.

When the chicken is cooked add the cream and serve with the rice.

284ml Cream only need half -43p

500g Rice Only need 300g -21p

only need half tomato puree -18p

You don't need this much ginger but this is the smallest I can put in the online trolley -44p

£6.03- £1.26=£4.77

Puri

I added to our meal by making puri which is a form of Indian bread.  It's easy to make and I have the ingredients in the cupboard.

to make 8 puri

100g Wholemeal flour

1 tsp melted butter

warm water

pinch salt

Simply mix together and kneed the dough.  Make 8 balls out of the dough.  roll them into flat circles.  Deep fry for 30 secs until puffed up.