Anybody can throw together a chicken dish. Our flavourful Butter Chicken and Spinach Krummelpap, on the other hand, will show your family and friends just how amazing you are. You’ll never look at chicken in the same way again!
600 g chicken breast or thigh fillets, thinly sliced
1 tbsp (15 ml) vegetable oil
100 g butter
2 onions, finely chopped
2 garlic cloves, crushed
1 tbsp (15 ml) grated ginger
180 ml plain thick yoghurt
80 ml water
¼ c (60 ml) tomato paste
2 tsp (10 ml) sugar
2 tsp (10 ml) ground coriander
2 tsp (10 ml) garam masala
1 tsp (5 ml) chilli powder
8 cardamom pods, squashed
8 black peppercorns
8 curry leaves
2 tsp (10 ml) corn flour
½ c (125 ml) cream
a big handful of fresh coriander, chopped
salt to taste
Heat the oil and butter in a medium pot, brown the sliced chicken in
portions and set aside.
Add the onions, garlic and ginger and sauté until softened and fragrant.
In a bowl, combine the yoghurt, water, tomato paste and sugar with all
the spices. Add the chicken to this mixture and coat well.
Whisk the cream and corn flour together.
Add the chicken mixture to the onions, together with the cream, and
simmer, covered for 15-20 minutes, stirring occasionally.
Add the chopped coriander and season to taste.
1 ½ c (375 ml) water
a good pinch of salt
2 ml ground nutmeg
1 c (250 ml) FEAST Super Maize Meal
2 tbsp (30 ml) butter
300 g Swiss chard spinach, stalks removed
freshly ground pepper to taste
Heat the water, salt and nutmeg until boiling. Add the FEAST Super Maize Meal in the centre of the boiling water so it forms an island. Do not stir. Reduce heat to very low, cover and simmer for 20 minutes. (Do not lift the lid during this time).
Meanwhile, steam the spinach until wilted. Squeeze as much moisture out of the leaves as possible, then chop finely.
Use 2 forks to work the pap into ‘’krummels’’. Cover again and allow to cook over low heat for another 10 minutes.
Stir in the butter and spinach and season to taste.
Serve with Butter Chicken.