About this recipe:Combining Seriously Good’s brand new Butter Chicken sauce with fresh chicken and traditional Indian spices, this delicious recipe will impress even the fussiest food-critics in your circle of friends.
Red Nose Day
For the Butter Chicken
12 chicken thigh fillets
2 tablespoons oil
2 cloves garlic, sliced
5cm fresh root ginger, finely grated
5 cardamom, crushed
1 teaspoon mustard seeds
6 plum tomatoes, diced
6 curry leaves, crushed
2 jars Seriously Good Butter Chicken sauce
400ml tin half fat coconut milk
100g spinach leaves
For the Red Nose Chapattis
1 pack( 215g) of 6 chapattis
8 tablespoons tomato puree
1 or 2 teaspoon mild curry paste
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat 1 tablespoon oil in a large non-stick frying pan. Brown the chicken in batches for 2-3 minutes each side and transfer to a large roasting tray.
Heat the rest of the oil in the frying pan, add the garlic, ginger and spices and fry for 2-3 minutes until fragrant. Add the tomatoes and cook for 3-4 minutes until softened.
Preheat the oven to 160 °C fan, 180 °C, gas mark 4. Pour the Seriously Good Butter Chicken sauce, tomatoes, curry leaves, coconut milk and spinach into the roasting tin with the chicken. Stir well to coat. Cover in foil and bake for 20 minutes until cooked though.
Meanwhile, mix the tomato puree with curry paste and thin with a 1 teaspoon of water. Using a small round biscuit cutter (or a wine glass), cut several rounds of chapattis. Spread with tomato-curry paste mixture and place on a roasting tray. Bake for 6-8 minutes until crisp.
Serve the curry on steamed basmati rice with green beans and Red Nose chapattis.
Don’t forget to show your support for Comic Relief by purchasing the new monster Red Noses. The range includes Honkus, Chucklechomp and Captain Conk the ‘red, hairy but not very scary’ little monsters of 2011. Pick up a little monster (or three!) at Sainsbury’s, Oxfam or at www.rednoseday.com/shop.