Butter Chicken Fondue is amazingly delicious and will fill your kitchen with intoxicating Indian flavours. But this recipe’s real magic happens when you dip the perfectly-cooked and just spicy-enough ingredients into our refreshing raita. Every bite will literally melt in your mouth. Yet another tasty feast from Fondussimo!
FOR THE BROTH
1/3 cup of semi-salted butter
1/2 cup of Patak’s Indian red curry paste (see tips)
1 x 156 ml can of garlic tomato paste
2 x 900 ml cartons of Campbell’s Thai chicken broth, or chicken broth of your choice
2 x 400 ml cans of whole coconut milk
2 teaspoons of sugar
1/3 cup of plain Greek yogurt
1/3 cup of real mayonnaise
1/3 cup of grated English cucumber with skin (about 10 cm)
1 teaspoon of ground coriander seeds
Chicken breast strips or cubes, chicken thighs, chicken meatballs or slices, potatoes, cheese curds or cubed paneer cheese, sweet corn, baby tomatoes, sliced onions.
In a large pot, melt the butter over medium-high heat and sauté the tomato paste and Indian red curry paste for 1-2 minutes.
Add chicken broth and coconut milk, bring to a boil and simmer for 2-3 minutes.
Combine sauce ingredients in a bowl, and set aside.
Arrange the ingredients on serving plates.
Pour the required amount into the Fondussimo. Enjoy.
A few tips
Naan breads, rice or delicious crispy papadums as an accompaniment will transform your meal into a feast worthy of a Maharaja!
To get the right flavour profile for this recipe, it’s important to use an Indian red curry, not a Thai one. This is sold in a jar that you can find in the Asian foods department of most major grocery stores in the region.
Are your family members not huge fans of spicy foods? Simply reduce the amount of red curry paste a little, and replace it with an equivalent amount of tomato paste.
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