Indian Fakeaway: Butter Chicken Curry
Indian Fakeaway: Butter Chicken Curry
Preparation time: 15
Cooking time: 40
Number of servings: 2
Carbon Footprint (per serving): 2.80 kgCO2e
Recipe submitted by: Anthony O'Shaughnessy (Get Families Cooking (Zest))
Ingredients
- 2x chicken breasts or 4x chicken thighs
- 2 tablespoons yoghurt
- ½ teaspoon turmeric
- 1 tablespoon mild/hot curry powder
- 1x onion, grated
- 2x cloves garlic
- 1x thumb-size piece ginger
- 1x fresh chilli (optional)
- 1x tin chopped tomatoes
- ½ tin evaporated milk
- 25g piece of butter
Method
- Cut the chicken into strips and place into a bowl. Wash your hands. Add the yoghurt and turmeric and a pinch of salt and stir into the chicken to coat. Place the chicken onto a foil-lined baking tray and bake in an oven at 200C for 15 minutes, until the chicken cooked through and slightly browned in places. Remove and set aside.
- In a frying pan, add the grated onions, garlic, ginger (and chilli, if using) and cook for 5 minutes until soft.
- Add the curry powder and stir for 1 minute until toasted and fragrant.
- Add the chopped tomatoes and stir to combine. Simmer for 10 minutes until slightly thickened.
- Add the chicken pieces and stir to combine.
- Add the evaporated milk and stir to combine. Simmer for a few minutes and serve. Enjoy!
Equipment
- Access to sink + hand washing soap
- Access to oven + oven gloves
- x1 Frying pan
- x1 Wooden spoon (or something to mix ingredients with)
- x1 Mixing bowl
- x1 Roll of foil
- x1 Baking tray
- x1 Grater
- x1 Weighing scales
- x1 Tablespoon measurer
- x1 Teaspoon measurer
Considering Carbon Footprint
Carbon footprint (per serving): 2.80 kgCO2e. This is the same as making 133 mugs of tea.*
Interested in learning more? Click here.
*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.
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