A favourite with kids. Butter chicken with veg. The butter chicken paste can be replaced with 1 tablespoon each of mild curry powder and brown sugar combined.
Ingredients
| 500 g | Boneless chicken breast (Main) |
| 1 | Onion |
| 300 g | Pumpkin |
| 2 | Medium carrots, grated |
| 2 Tbsp | Canola oil |
| 1 ½ Tbsp | Butter chicken paste |
| 2 Tbsp | Tomato paste |
| 1 | 400ml can coconut milk |
| 1 cup | Frozen peas, thawed |
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Directions
- Cut the chicken into 2cm cubes. Dice the onion. Peel and seed the pumpkin and cut into 2cm cubes. Grate the carrots.
- Heat the oil in a medium-large saucepan. Add the onion and sauté on medium heat until softened and golden. Stir in the butter chicken paste and cook for 30 seconds. Add the chicken and stir until lightly coloured. Stir in the tomato paste.
- Add the pumpkin and carrots and coconut milk. Cover and simmer on low heat for about 15 minutes until the chicken and vegetables are cooked. Add the peas and heat through. Great served with hot naan bread or boiled rice.
