- Put the desiccated coconut in a pan and toast it dry until golden-brown. Remove from the pan and set aside
- Heat vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened
- Add Shemin’s Indian Curry Paste with a splash of water and stir-fry for a further minute
- Add the chicken to the pan and stir well to coat in the sauce
- Add tomatoes and coconut milk, stir well and bring to the mixture to the boil, then reduce the heat and simmer for 10 minutes
- Stir in the chopped coriander, mint and lime juice, then stir in the butter and season to taste with salt and pepper. Sprinkle with desiccated coconut
- Serve with basmati rice and Shemin’s Indian Breads
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Lesley Conroy –
Just to let you know that I made James Martin’s Butter Chicken this week with Shemin’s Indian Curry Paste. I made the rice as you suggested, by soaking it first, and it was delicious! Light, and fluffy. It was much better with the soaking. So many people/chefs say there is no need to soak rice any more, but it is so much better.
Ellen Hord –
Yummy