We made several different curries. One was a spicy Venison, and one was all vegetable. This is the recipe for the Butter Chicken.
2 lbs boneless skinless chicken breasts or thighs
1 Tbsp vegetable oil
4 Tbsp Pataks Butter Chicken Curry Paste ( from the grocery story)
2/3 cup water
6 Tbsp fat free plain yogurt
as many chopped veggies of your choice- green or red peppers, mushrooms, carrots, zucchini,
serve with warm, fresh Na an
steamed rice of your choice
Cut up and brown the chicken in the oil. Add curry paste, yogurt, water, bring to a boil, simmer at least 15 minutes, but longer is better...
( if you would like this dish to be Vegetarian, substitute chicken for a can of chick-peas, rinsed and drained)
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