1 bag (375g) curry simmer sauce – I used butter chicken flavour
800g breast chicken (approx 4-5)
3 large potatoes
300 mL coconut cream [can substitute with sour cream, Greek yoghurt, coconut milk, etc]
2 cups water
1 tbs tomato sauce
1 tbs tomato paste
1 tbs barbecue sauce
pinch of salt, pepper, mixed spice
2 bay leaves
1 star anise (broken into different petals)
1 medium sized stick of cinnamon broken in half
2 cardamom pods
Thaw chicken breasts and dice into small-medium cubes.
Scrub and peel the potato.
Dice into large cubes. Leave aside.
In a large pot on medium-high heat, add the chicken, tomato sauce, bbq sauce and tomato paste.
Add a few pinches salt, pepper, and mixed spice.
Stir with a wooden spoon until all the chicken is evenly coated and the chicken begins to whiten.
Meanwhile, place the potato cubes in a large bowl. Add a large pinch of salt, cover with cling wrap and punch holes.
Pop into the microwave on the potato setting and leave until the potato is 1/4 cooked (usually about 5 minutes on the potato setting).
Alternatively, boil the potatoes for 3-5 minutes in a different pot.
Add your favourite curry sauce/paste to the chicken or use the one that I used.
The Curry Makers – Butter Chicken Simmer Sauce
Add the 2 cups of water into the pot. Also add the potato after draining.
Cover and cook for 10 minutes on medium heat.
Next add the coconut cream. And stir in until evenly dispersed.
Cover and cook for another 10 minutes.
Remove the lid and add the spices: bay leaves, star anise (broken into different petals), peppercorns, cinnamon, and cardamom.
Cover the pot and cook for a last 10 minutes.
Taste to check that the potato and chicken is ready – and the flavours have infused.
Cover the pot and leave aside for as long as possible. This makes the potato divinely soft and reduces the curry sauce to a deliciously creamy texture.
Serve as part of your dinner menu with yellow rice (yellowed using turmeric).