Although I love to make food, I have days where cooking is the last thing I feel like doing. There are so many instances where I just didn’t plan ahead or didn’t feel like cooking and ended up eating a pretty boring supper. I have had my fair share of grilled cheeses or omelets, and let’s be honest, it’s never really that satisfying. That is why I’m starting a new series called simple Sundays! You can expect the recipes in this series to have little ingredients and be ready in less than 30 minutes.
This week I am featuring the simplest butter chicken recipe ever. Although this recipe doesn’t contain all the original spices found in butter chicken, it is still loaded with a bunch of flavors. Plus, the ingredients in this recipe are simple to obtain and you may even already have all of them on hand!
So, next time you don’t know what to make for supper, try this recipe out! I am sure it won’t disappoint, especially if you are a curry lover like me.
I first start by cutting the chicken in rough cubes and throwing them in a pan with butter. While it’s browning, I add garlic powder, curry and cumin. Feel free to play around with any spices you might want to add or remove, this is just my personal favorite flavor combination.
Once the chicken is nice and browned, I add a can of condensed tomato soup and coconut milk. You can substitute the coconut milk for regular milk if it is easier and more convenient. The coconut milk gives a creamier texture, but it is not crucial.
Then, I just let it simmer for 15 minutes and add cornstarch to help it thicken. At the same time, I cook basmati rice to accompany the dish and stick some naan bread in the oven so they are nice and warm when it is time to eat.
Once all the food is ready, I serve the chicken on top of the rice and dip my naan bread in the extra sauce leftover. It’s seriously the best.
Simple Butter Chicken
Makes 4 servings
1 1/2 lbs chicken breast
1 tbsp butter
1 tbsp curry
1/2 tsp garlic powder
1/2 tsp cumin
284 ml can condensed tomato soup
284 ml milk (fill the tomato soup can with the milk)
2 tsp cornstarch
Salt and pepper to taste
1. Cut the chicken in cubes. Heat a pan over high heat and add the butter and chicken.
2. Brown for about 2-3 minutes while stirring constantly and add the garlic powder, curry and cumin. Allow the chicken to brown for a few more minutes. It is not necessary for the chicken to be completely cooked through at this point.
3. Add the can of soup,the milk and the cornstarch to the chicken and let it simmer for 10-15 minutes, or until you are happy with the consistency of the sauce.
4. Serve with basmati rice and naan bread
This recipe is also great as leftovers, so don’t worry if you have too much!
What are your favorites quick meals to make? This recipe is definitely one of mine, I can’t recall how many times I’ve made it in the past year! I really hope you love this recipe as much as I do, enjoy 🙂