29 FÉVRIER® Maple Butter chicken tomato, curry, coriander, mint, green peas, lime Raita

29 FÉVRIER® Maple Butter chicken tomato, curry, coriander, mint, green peas, lime Raita

29 FÉVRIER® Maple Butter chicken tomato, curry, coriander, mint, green peas, lime Raita

  • Prep time :
    30 minutes
  • Marinating :
    between 1 and 6 hours
  • Cooking :
    1 h
  • Conservation :
    1 month in freezer
  • Portions :
    6

INGREDIENTS

  • 1 kg (2.2 lbs) boneless/skinless chicken – breast or thigh – according to your preference
  • 800 ml -2 7/8 cups canned tomatoes
  • 250 ml- 1 cup small green peas, fresh or frozen
  • 2 tbsp of clarified butter, 1 tbsp of butter + 1tbsp of vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves
  • 1 inch of fresh ginger root, finely chopped (2 tbsp)
  • 1 or 2 tsp of Indian curry- to your taste
  • 1 tbsp lime juice + its rind
  • 1 tbsp of 29 FÉVRIER® Maple Butter
  • 1 tsp salt
  • 1/2 tsp sambal olek or piri-piri
  • 3 tbsp butter
  • 1 bunch of coriander (stems and leaves)
  • 10 leaves of fresh mint, finely chopped

Ingredients for the marinade:

  • 1 tbsp of vegetable or olive oil
  • 2 tsp fresh garlic, finely chopped
  • 2 tsp ginger root, finely chopped
  • 3 tbsp stems of coriander, finely chopped
  • 1 tsp Indian curry
  • A few drops of sambal olek or piri-piri –to your taste
  • 1 tbsp of 29 FÉVRIER® Maple Butter

Ingredients for the topping- Raita (yogurt sauce)

  • 250 ml – 1cup of plain yogurt
  • 1 tbsp lime juice and rind
  • 1 dash of salt
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped

PREPARATION

  1. Mix marinade ingredients in a bowl; add the deboned chicken, cut into pieces, to the marinade; coat the pieces with the marinade. Cover and refrigerate for at least 1 hour. Remove chicken from marinade and pat dry.
  2. Heat a thick-bottomed saucepan over medium heat with 2 tablespoons clarified butter or 1 butter + 1 vegetable oil; add the finely chopped onion, chopped garlic and ginger and curry; colour delicately, do not blacken. Then, add the chicken pieces and sauté for a few minutes.
  3. Add 29 FÉVRIER® Maple Butter, lemon juice, canned tomatoes, salt, sambal olek or piri-piri (depending on your taste). Simmer over low heat for about 45 minutes. If the recipe seems to lack liquid, add a little chicken broth or plain water.
  4. Meanwhile, prepare the Raita yogurt sauce by mixing all the ingredients together. Refrigerate.
  5. When cooking is complete, add chopped mint and cilantro, and green peas. Mix, taste and adjust the seasoning. Remove the pan from the heat, add and mix in the fresh butter.
  6. Serve with Raita sauce with yogurt and rice.