Butter Chicken
Preparation 15 Minutes
Cook 8 hours Minutes
Serves 4
Method
1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.
2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.
*For a faster cooking time, cook on High heat for 4 hours.
Ingredients
1 tbsp sunflower oil
1 onion, sliced
3cm piece ginger, finely grated
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
½ tsp ground coriander
⅓ cup SUNBEAM Almond Meal
1kg skinless chicken thigh pieces on the bone
1 cup tomato passata
1 cup water
½ cup pouring cream
¼ cup SUNBEAM Flaked Almonds, toasted
Rice and naan bread, for serving
Recipe Collection
Asparagus with Proscuttio, Parmesan & Pine Nuts
Preheat the oven to 200 degrees C.
Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.
Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.
Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.
Fruit & Nut Chocolate Nests
Aiden and Bailey definitely approve!!
Bunny Garden Platter
Start by placing french dip and small bowl and both cheese on the platter in a zig zag.
Pull apart cos heats into individual leaves and cut carrots into halves.
Arrange the ingredients on the platter around the cheeses.
Garnich brie with fresh honeycomb onto it when serving.
Almond Lemon Broccoli
- Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
- Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.
Sticky Currant, Walnut & Ginger Puddings
Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.
In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.
Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.
To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.
Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.
Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.
Tips
Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.
If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.
Peanut Butter Bites
- Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor. Blend until a smooth, thick paste is formed.
- Divide and roll into 25 balls and place on top of skewer.
- Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
