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Cheat's Butter Chicken

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“I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it turns out. The tandoori paste has enough salt in it for the dish. Note that Aus tablespoons are 4 teaspoons”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
  2. Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
  3. Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
  4. Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
  5. Serve over rice, sprinkled with the coriander leaves.

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