This recipe was inspired by Whitewater Cooks with passion by Shelley Adams. I love their Butter Chicken Bowl recipe but I don’t always have the 5 hours to marinate and bake the chicken, so here is my quick version. This sauce is great to turn any leftover chicken or vegetables into an amazing meal.
Saute 1/2 (diced) onion, a crushed garlic clove, 1 tsp grated ginger, tsp coriander, some salt and 1/2 can tomato paste in oil for 5 minutes. Then add 1 can coconut milk, 1 Tbsp yellow curry paste, simmer for 30 minutes. While this is simmering dice up a couple of tomatoes, crush a clove of garlic and grate 1 Tbsp of Ginger, add in the last 5 minutes of cooking with your cooked chicken and heat through. I served this with rice noodles, you can put them on to cook while the sauce is simmering.
Enjoy!
Sandy