There is an interesting debate occuring in the culinary world about 'short cuts' - real chefs don't use pre-made stock or pre-made sauces. But I am not claiming to be a real chef ... just a home cook, trying to get a quick dinner together after a real hard day of work! But here is the interesting thing I stumbled upon - Jamie Oliver uses Pataks sauces in his 'curry in a hurry' ... so why can't I??
Jamie Oliver is a food genius and with all of his hard work on the 'Food Revolution' - surely he isn't going to give me a bum steer. I'd made a few of his curry recipes from his cook books and I thought that I would give Butter Chicken a go on my own ... and let's just say it was delicious!
Well on my own with the help of Pataks - if you're searching the grocery store for this product here is what is looks like (and some nutritional information to boot): http://www.pataks.ca/products/sauce-butterchicken.asp
Butter Chicken and Spicey Rice
1 jar Patak's Butter Chicken Sauce 500g cubed chicken breast
5cm piece of ginger (grated)
3 cloves of garlic (grated)
1 large brown onion (diced)
1 small red chili (diced)
1 medium sweet potato (cubed)
1/2 a head of cauliflower (broken into flower heads)
1 cup of water
1 tbsp of olive oil
1 1/2 cups of basmati rice
1 large brown onion (diced)
1 tsp vegeta
1 tsp tumeric
1 tsp paprika
1 tsp chili flakes
1 tbsp of olive oil
1/4 cup of frozen peas
2 cups of water
Heat oil in sauce pan and fry off the ginger, garlic, onion and red chili until the onion is translucent (don't let it brown). Add the chicken and make sure that it is sealed before adding the sauce, sweet potato, cauliflower and water. Mix thoughly before reducing the heat to simmer, placing the lid on top and leaving for 25 minutes.
In another saucepan, heat the remaining oil and fry off the onion and spices for 5 minutes. Add the rice and fry off dry for another 2 minutes before covering with water, adding the peas and leaving to simmer for 15 minutes (or until all of the water has evaporated and the rice is soft).
You can serve the butter chicken and spicey rice with nann, papadums or roti.
Jamie Oliver is a food genius and with all of his hard work on the 'Food Revolution' - surely he isn't going to give me a bum steer. I'd made a few of his curry recipes from his cook books and I thought that I would give Butter Chicken a go on my own ... and let's just say it was delicious!
Well on my own with the help of Pataks - if you're searching the grocery store for this product here is what is looks like (and some nutritional information to boot): http://www.pataks.ca/products/sauce-butterchicken.asp
Butter Chicken and Spicey Rice
1 jar Patak's Butter Chicken Sauce 500g cubed chicken breast
5cm piece of ginger (grated)
3 cloves of garlic (grated)
1 large brown onion (diced)
1 small red chili (diced)
1 medium sweet potato (cubed)
1/2 a head of cauliflower (broken into flower heads)
1 cup of water
1 tbsp of olive oil
1 1/2 cups of basmati rice
1 large brown onion (diced)
1 tsp vegeta
1 tsp tumeric
1 tsp paprika
1 tsp chili flakes
1 tbsp of olive oil
1/4 cup of frozen peas
2 cups of water
Heat oil in sauce pan and fry off the ginger, garlic, onion and red chili until the onion is translucent (don't let it brown). Add the chicken and make sure that it is sealed before adding the sauce, sweet potato, cauliflower and water. Mix thoughly before reducing the heat to simmer, placing the lid on top and leaving for 25 minutes.
In another saucepan, heat the remaining oil and fry off the onion and spices for 5 minutes. Add the rice and fry off dry for another 2 minutes before covering with water, adding the peas and leaving to simmer for 15 minutes (or until all of the water has evaporated and the rice is soft).
You can serve the butter chicken and spicey rice with nann, papadums or roti.
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