Zebedees Recipes - Chicken & Paneer Makhani
31st January 2024
Serves Family of Four
Ingredients
Chicken breast or deboned thighs x 400g diced
50 g diced paneer cheese
Sweet potato x 1 large peeled and diced
Onion 2 x large white diced or sliced
Garlic x 4 bulbs chopped
Ginger thumb sized piece grated or fine diced
Tinned tomato x 400g
Tomato puree x 20 g
Curry powder mild 3 x tsp
Garam masala 1 tsp
Korma paste 100g
Coconut cream x 100g
1 tsp. Mango chutney
Yogurt x 50g
Tbsp of sunflower oil or Ghee
1 x small bunch of coriander
Method
Melt the ghee or oil in a pan and add the onion, garlic, ginger and sweat it down for 2 minutes add the curry powder and garam masala, then add the diced chicken and cook down and keep stirring.
Once the chicken is cooked through add the sweet potato and stir, let it cook for about 10-15 mins on a slow heat and stir occasionally.
Then add the chopped tomatoes and puree and stir in the korma paste and mango chutney and cook for a further 10 mins on a low – medium heat, then add the paneer and stir in.
Add the coconut milk and yogurt and let it simmer on a low heat until ready to serve.
This can be served with Naan bread and rice.
Finish off with some chopped coriander on top of the finished dish.
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