Butter Chicken Simmer Sauce
A rich, creamy blend of aromatic mild spices in a fusion of tomato, cream, yoghurt and honey. Mild in flavour, which makes this a great choice for all the family - even the kids!
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 180°C/160°C fan-forced. Heat 2 teaspoons oil in a large flame-proof casserole pan over medium heat. Brown the sausages on all sides. Transfer to a plate.
- Heat remaining oil in the frying pan over medium heat. Add onion. Cook, stirring often, for 3-4 minutes until onion is tender.
- Add Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots Stir to combine. Bring just to a boil.
- Add the sausages and turn to coat in the sauce mixture. Cover and bake for 1 hour. Remove from the oven. Stir through peas and spinach. Stand for 2 minutes. Serve with warmed naan bread.
Tips & Hints:
- Serve any leftovers on toast for an easy dinner.
- Use pork sausages instead of chicken if preferred.
- For a gourmet finish, top with coriander and serve with mango chutney.
- To cook in a slow cooker:
- Combine Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots in a slow cooker. Fry the onion in a frying pan and add to the slow cooker. Brown sausages in the frying pan and add to the slow cooker. Stir to combine. Cook on high for 4 hours. Stir through peas and spinach. Cover and stand for 5 minutes. Serve.
- Preheat oven to 180°C/160°C fan-forced. Heat 2 teaspoons oil in a large flame-proof casserole pan over medium heat. Brown the sausages on all sides. Transfer to a plate.
- Heat remaining oil in the frying pan over medium heat. Add onion. Cook, stirring often, for 3-4 minutes until onion is tender.
- Add Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots Stir to combine. Bring just to a boil.
- Add the sausages and turn to coat in the sauce mixture. Cover and bake for 1 hour. Remove from the oven. Stir through peas and spinach. Stand for 2 minutes. Serve with warmed naan bread.
Tips & Hints:
- Serve any leftovers on toast for an easy dinner.
- Use pork sausages instead of chicken if preferred.
- For a gourmet finish, top with coriander and serve with mango chutney.
- To cook in a slow cooker:
- Combine Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots in a slow cooker. Fry the onion in a frying pan and add to the slow cooker. Brown sausages in the frying pan and add to the slow cooker. Stir to combine. Cook on high for 4 hours. Stir through peas and spinach. Cover and stand for 5 minutes. Serve.
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