Butter Chicken Fondue

Ingredients

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

INDIAN RAITA

• 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

THE INGREDIENTS

• Chicken breast strips or cubes, chicken thighs, chicken meatballs or slices, potatoes, cheese curds or cubed paneer cheese, sweet corn, baby tomatoes, sliced onions.

Preparation

• 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.