Kawartha Butter Chicken Curry

This recipe was featured In Chef Brian Henry's column, Close to Home, in the Peterborough Examiner, February 2011.

Serves 4 - 5

  • 1 whole roasted chicken
  • 1 to 2 tbsp. (15-30 ml) to taste Sybil's Butter Chicken Curry Paste
  • 1 lb (454 gr) tomatoes, seeded and coarsely chopped
  • 1 large cooking onion, coarsely chopped
  • ½ cup (113 gr) butter
  • ¼ tsp. (5 ml) cayenne pepper, optional
  • 1 tsp. (5 ml) sugar, optional
  • salt, to taste
  • ¾ cup (180 ml) heavy cream (you can substitute yogurt, sour cream, or coconut milk) 

With the bones left intact, cut the chicken into pieces and set aside.  

In a medium to large sauce-pot combine Sybil's Butter Chicken Curry Paste with the tomatoes and onion.  Bring the mixture to a simmer over medium heat.  Occasionally stir the mixture and cook it until the tomatoes become soft.  Puree the tomatoes into a smooth sauce and push it through a sieve.  Return the sauce to the stove.  Stir in the butter, cayenne, sugar, and salt.  Let the sauce simmer over low heat for 20 minutes.  

Next, add the chicken pieces.  Let the chicken heat through and finish it by stirring in the cream.  Taste and adjust the seasonings to your preference.

Serve over rice.

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