2 tbsp Lurpak Soft butter
2 chicken breasts, cut into cubes
1 small onion, finely chopped
1 garlic clove, minced
1 tsp ginger, minced
1 tbsp curry powder
½ tsp ground coriander
1 tsp cumin
½ tsp paprika
½ tsp red chili
salt and pepper, to taste
1 tbsp tomato paste
230g canned tomatoes
120ml chicken stock or water
240ml coconut milk
1. Heat the butter in a large frying pan over medium-high heat, then add the chicken and cook until it browns.
2. Add the onion and garlic, and sauté until soft and fragrant, then add the rest of the spices and stir together.
3. Add tomato paste, canned tomatoes, stock (water) and coconut milk. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Add an additional tablespoon of butter at the end for extra flavor and creaminess, and a drizzle of cooking cream. This is best served with white rice and add tablespoon of butter to make the rice fluffier/shinier.
Lurpak Soft butter adds a rich, creamy texture to the curry sauce and accentuates the flavors of the spices. Add a spoonful of Lurpak and enjoy the most delicious Chicken Curry.
