Sometimes when I come home from work I don’t want to make a meal from scratch so I cheat and use a shop-bought sauce like Sharwood’s Butter Chicken.
Think of the sauces as a base upon which you can build something more to your liking but without the hassle of hours of preparation. Don’t get me wrong, I love the smell of freshly toasting spices and onions but on weeknights, I just don’t have the time.
I like to use Sharwoods Butter Chicken as a base, add some lightly browned chopped onions and roasted pointed peppers for a really tasty mild curry. Serve with basmati rice and some Peshwari naan bread and you have a filling evening meal.
Most prepared curry sauces suggest using chicken breast for ease of preparation but I far prefer the meat of chicken thighs for pies and curries. The meat is firmer, tastier and much cheaper.
Each thigh takes only a minute or so to skin and de-bone so not much of an addition to the prep. They do have slightly more calories because of the higher fat content, but the fat is visible and easily removed.
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Here’s the Recipe …
Sharwoods Butter Chicken Plus
- 1 jar Sharwoods Butter Chicken Sauce
- 2 onions finely chopped
- 1 red pointed pepper halved and de-seeded
- 1 tbsp Rapeseed Oil
- 1 tsp Olive oil
- 1 tsp Toasted sesame oil
- 5 Chicken thighs
- 200 g basmati rice
- 2 Peshwari Naan
- Preheat a grill to 180°C
- Place the halved pepper on a baking tray, drizzle with olive oil and sprinkle with salt. Grill for about 10 minutes until softened. Remove and set aside to cool.
- Add the olive oil to a saute pan over a medium heat, add the chopped onions and fry until lightly browned.
- While the onions are frying remove the skin and de-bone the chicken thighs. Slice the chicken into thin strips.
- Add the toasted sesame oil and sliced chicken to the pan and fry until lightly browned.
- Slice the grilled peppers into about 10mm strips and add to the chicken and onions.
- Add the jar of Butter Chicken Sauce, stir well and simmer for about 10 minutes.
- Serve with basmati rice and Peshwari naan.