500g skinless chicken breast, cut in cubes, washed & drained
1 packet Suhana butter chicken mix
2 cloves garlic, crushed
2 green chillies, finely chopped
2 Tbs olive oil
1 teaspoon lemon juice
1 large onion, finely chopped
2-3 tablespoons butter
1 cup fresh cream (optional)
1 cup coconut cream or milk (optional)
Dhania/coriander to garnish
1. Place the chicken in a deep, round bowl. Add the dry spice blend, garlic, chillies, oil and lemon juice. Mix until combined, cover and refrigerate for 3-4 hours. If you do not have the time to do this, prepping it just before you cook will also be fine. Marinating for this time allows the flavours to combine and soak in.
2. Next, place a medium-sized pan on medium heat and melt the butter. Add onion and sauté until golden.
3. Add the chicken mixture and cook for 15-20mins. Add cream and coconut milk. Cook for a further 5 mins. Garnish with fresh coriander.
4. This dish can be served with rice, garlic naan breads or roti.
Source: The Online Pantry