Buttered Edam Chicken
For meat lovers, enjoy preparing the "Buttered Edam Chicken” filled with sliced pepper, spices and coriander; a delicious meal… for you and your family.
1 pack of Goody Peeled Chopped Tomatoes
1 Goody Chicken Stock Cube
700g Chicken Breast, pulled, boneless, skinless and diced
1 cup of Chopped Butter, at room temperature
2 medium Onions, finely minced
1 Tbsp Garlic, minced
3 Velor Canned Cream Plain
2 tsps Salt
1 tsp Chili Red Pepper
1 tsp Garam Masala
2 Tbsps Vegetable Oil
2 Tbsps Tandoori Masala
Green Coriander for garnish
- Melt half the amount of butter in a skillet over medium heat, then add the onions and minced garlic; stirring slowly for 5 minutes. Afterwards, add the chicken and stir for 10 minutes or until the mixture turns brown or has a caramel color.
- Melt the remaining amount of butter in another pot over medium heat, then add the tomato sauce, Velor cream, salt, chili pepper, chicken stock cube and Garam Masala; leave them for 10 minutes or until the ingredients start to boil and release bubbles. Lower the heat, then cover the pot and leave it for 10 minutes; stirring every once in a while until the mixture thickens.
- Add the chicken mixture to the tomatoes mixture; stir the mixture and let it simmer for 10-15 minutes or until the mixture thickens. Take it off the heat and garnish with green coriander and serve.
- Brown the chicken in the lit oven for 12 minutes or until it is well-cooked; afterwards, add the chicken pieces to the sauce and cook all the ingredients over low heat five minutes before serving.