Roast Pancetta Chicken with Tomato and Olive Relish
★★★★★ 4.4 (9)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Indian Tomato Butter Sauce
Method
- Heat oil in a non-stick frying pan over medium heat
- Add curry paste, cook, stirring, for 1 minute
- Add sweet potato, stir to coat in curry paste
- Stir in butter sauce, cover and bring to boil
- Add zucchini and chick peas. Cover and simmer for 25-30 minutes until veggies are just tender
- Stir in peas, cook for 2 minutes
- Serve with rice
Tips & Hints:
- For vegetarians use vegetable stock in master sauce
Indian Tomato Butter Sauce
- Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
- Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
- Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve
Tips & Hints:
- Indian Tomato Butter Sauce: Prep: 10min, Cook: 30min, Makes 4.5 cups
- This Vegetable Curry recipe only requires 2 cups of the Tomato Butter Sauce. Leftover sauce can be used for other great Ardmona recipes such as BBQ Lamb & Spinach Salad or Butter Chicken Made Easy
- If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated
- Heat oil in a non-stick frying pan over medium heat
- Add curry paste, cook, stirring, for 1 minute
- Add sweet potato, stir to coat in curry paste
- Stir in butter sauce, cover and bring to boil
- Add zucchini and chick peas. Cover and simmer for 25-30 minutes until veggies are just tender
- Stir in peas, cook for 2 minutes
- Serve with rice
Tips & Hints:
- For vegetarians use vegetable stock in master sauce
Indian Tomato Butter Sauce
- Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
- Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
- Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve
Tips & Hints:
- Indian Tomato Butter Sauce: Prep: 10min, Cook: 30min, Makes 4.5 cups
- This Vegetable Curry recipe only requires 2 cups of the Tomato Butter Sauce. Leftover sauce can be used for other great Ardmona recipes such as BBQ Lamb & Spinach Salad or Butter Chicken Made Easy
- If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated
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