Sig's buttery chicken curry, #myfavouriterecipes

Name: Sig's buttery chicken curry, #myfavouriterecipes
Cuisine: British
Ingredients: 200 gr creme fraiche; 150 gr creamed herbed garlic cheese; To taste, start with a little, then add more as needed; Garlic powder, garam masala, smoked paprika, turmeric, salt; chilli powder, coriander powder, 5 or so dried curry leaves,; pimento powder, tandoori spice colouring, fresh corriander; 500 gr boneless chicken; 1 small can of plumb tomatoes; Dried garlic powder; White pepper; Smoked paprika; Salt; 2 tablespoons butter for sauc; Half a tube tomato puree

Sigrun @sigrun

German, living in England

This is a very mild, but still tasty curry. Not all curry's are very spicy but have very individual flavours just like foods in our own respective countries. I love this because it makes a change from mild Korma. You can always turn up the heat by adding extra spices.
This has been adapted from my friends recipe given to me which I posted years ago on all the cooks as my first recipe. I cant get the original recipe on here, so I have done the best I can and re cooked one of my favourite mild curries, no nuts for milder flavour in sight . #myfavouriterecipes

Sigrun @sigrun

German, living in England

Saved

Ingredients

200 grcreme fraiche
150 grcreamed herbed garlic cheese
To taste, start with a little, then add more as needed
Garlic powder, garam masala, smoked paprika, turmeric, salt
chilli powder, coriander powder, 5 or so dried curry leaves,
pimento powder, tandoori spice colouring, fresh corriander
500 grboneless chicken
1small can of plumb tomatoes
Dried garlic powder
White pepper
Smoked paprika
Salt
2 tablespoonsbutter for sauc
Halfa tube tomato puree

Saved

Steps

1

Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it.
2

Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter.
3

Remove marinaded chicken from fridge heat until the chicken is cooked.
4

Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy.
5

I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander.
6

I made a sag aloo type dish but with sweet potatoes instead of normal potatoes.