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- 500 g skinless chicken fillet
- 1 medium onion
- 400 g sweet potato
- 410 g canned tomato puree
- 180 ml thick cream
- 40 g Sachet with KEEN’S butter chicken recipe
- 1 handful of fresh coriander * for garnish
Heat oil in large skillet and cook chicken until golden brown. Remove chicken from skillet and set aside. Add onion and sweet potato to skillet and cook, stirring, for 5 minutes.
Mix KEEN’S Butter Chicken Recipe Base with tomato puree until well combined. Pour over the vegetables and return the chicken to the pan. Cover and simmer for 15 minutes or until chicken and vegetables are well cooked.
Stir in the cream and serve over the rice with freshly chopped coriander.