Butter chicken in tomato sauce

Method

• 1)

  Cut the carrots and peppers into small cubes. Finely dice the onion, garlic and ginger. Cut the spring onions into fine rings. Cut the chicken into strips.

• 2)

  Heat some vegetable oil in a large saucepan over medium heat. Fry the garlic and ginger for about 2 – 3 minutes. Add tomato paste and continue frying for about 2 minutes. Add the red curry paste and fry lightly. Stir occasionally to avoid burning. Then add the coconut milk.

• 3)

  Add the chicken, onion, carrot and bell pepper to the saucepan. Add the curry powder, turmeric, Marsala, salt and pepper and stir well. Continue cooking for approx. 15-20 minutes on a low to medium heat until the chicken is cooked and the vegetables still have a bite.

• 4)

  Reduce heat and add the cashew nuts, melted butter and yogurt. Season to taste with salt and pepper.

• 5)

  Serving tip: rice or potatoes.

• 6)

  Optionally: garnish with spring onions.