Xanthe's butter chicken

This is a quick, easy and delicious recipe even though it's made from scratch.  It's quite expensive to buy the spices originally, but they'll last you through a lot of curries.  You can replace the chicken with prawns if you are feeling extravagant!

Xanthe's Butter Chicken Recipe

Put into a pestle and mortar and pound up :

 1 clove garlic

3 whole cloves

1 tspn turmeric

1 thumb ginger

3 cardomon pods   

1 tspn cumin seeds

1 tspn fennel seeds

1 chilli   

1 tspn coriander seeds

1 onion

10 baby tomatoes

some baby marrow (zucchini)

4 chicken breasts (2 whole)

1 tspn sugar

1 can coconut milk

a handful of cashew nuts

fresh coriander 

Fry the onion, cut up, with the pounded spices for about 15 minutes until soft.

Then add baby tomatoes and baby marow and fry for about 10 minutes.   Add the coconut milk slowly and leave until it comes to the boil and add a bit of cream/milk.  Add the cut up chicken pieces and simmer gently for only a few minutes until cooked through (about 10 minutes).  Add cut up coriander and cashew nuts at the end.  Salt and pepper to taste.