Green Curry Mussels


Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

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This Green Curry Mussel recipe has been on the back burner since I started this website during COVID. I’m glad to finally be able to publish it! Back during the lockdown pandemic era (seems like so long ago now!), like many, I was really into experimenting in the kitchen and I had just recently discovered how to make my own Thai Green Curry Paste from scratch! From that recipe, I became more and more adventurous in ways I could use up that curry paste. Toby’s favourite recipe from that adventure is the fried prawn toasts (see the posts below). Mine is this recipe. I would have never thought to pair green curry and mussels together until I saw it on the menu at the mussel stand in Queen Victoria Market one day and it was mind-blowingly delicious!

This is my take on green curry mussels. This recipe uses the bold and rich flavours of a traditional Thai Green Curry paste, cooked together in coconut milk, then tossed together with fresh mussels to give an aromatic and creamy mussel dish. I hope you enjoy!

Thai Green Curry Paste


Brace yourself. There are a BUTTLOAD of ingredients that go into this Thai green curry paste (17 to be exact) but it’s packed with flavour and beautiful aromas. It does…

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Green Curry Prawn Toast


These prawn toasts are so easy to make! You can serve it as an appetizer or a snack for a party. They make good use of the homemade Thai green…

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Green Curry Fish Soup


This healthy green curry soup uses soy milk and fresh green curry paste for maximum flavour and minimum calories and fat. It’s so quick and easy to whip this up…

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This recipe is easy and cooks up quickly!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes). Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.

Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

Summarized Recipe:

Green Curry Mussels

Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

Directions:

  1. Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes).
  2. Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.
  3. Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

AbbyLeave a comment

Creamy Pistachio Spread


Date Published: March 31st, 2025 | Last Updated: March 31st, 2025
Author: Abby |Category: dessert, easy, quick, snacks
Serves: 2-3 cups | Prep time: 15 mins

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This recipe for pistachio spread came from my own attempt at trying to recreate the Pisti Pistachio Cream – which became my new obsession when I discovered it while having a go at making the viral Dubai Chocolate Bars. Although I haven’t been successful at making a duplicate, the end result was still fantastic inside the chocolate bars and I figured I’d share the recipe here incase I can’t get my hands on the Pisti Pistachio Cream in the future. You can use this spread on toast, in baked goods, or filled in a Dubai Chocolate Bar!

Although this recipe is pretty basic and there’s not many ingredients you need, but one important piece of equipment is a good high speed blender such as a Vitamix to get the smoothest results.

Pistachio Butter vs Pistachio Cream vs Pistachio Spread?

Pistachio butter is just pistachios blended until you get a paste. This is the same way you’d make any kind of nut butters such as peanut butter. The consistency tends to be a bit more grainy and with or without added sugar.

Pistachio cream is blended pistachios (pistachio butter) with added milk products and sugar to give it a creamy and smoother consistency.

Pistachio spread is a broad term that can be used interchangeably with any spreadable pistachio product. Since my recipe is neither that creamy nor as simple as just blended pistachios, I’ve elected to label mine as a ‘pistachio spread’.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 450g pistachios, shelled, unsalted, unroasted
  • 1.25 cups whole milk powder
  • 2 Tbsps granulated sugar
  • 7 Tbsps neutral oil (ie. canola or a light tasting olive oil)
  • 1/2 tsp kosher salt
  • 115g condensed milk

Directions:

In a high speed blender, add in the pistachios. Blend on HIGH until you get a paste.

Add in the rest of the ingredients: 1.25 cups milk powder, 2 Tbsps sugar, 7 Tbsps oil, 1/2 tsp salt, 115g condensed milk. Continue to blend on HIGH until you get a smooth paste. Drizzle in more oil if your paste is becoming too thick and difficult to blend.

Taste and adjust salt or sugar as needed. Store in an air tight container until ready to use. Done!

Summarized Recipe:

Creamy Pistachio Spread

Date Published: March 31st, 2025 | Last Updated: March 31st, 2025
Author: Abby |Category: dessert, easy, quick, snacks
Serves: 2-3 cups | Prep time: 15 mins

Ingredients:

  • 450g pistachios, shelled, unsalted, unroasted
  • 1.25 cups whole milk powder
  • 2 Tbsps granulated sugar
  • 7 Tbsps neutral oil (ie. canola or a light tasting olive oil)
  • 1/2 tsp kosher salt
  • 115g condensed milk

Directions:

  1. In a high speed blender, add in the pistachios. Blend on HIGH until you get a paste.
  2. Add in the rest of the ingredients: 1.25 cups milk powder, 2 Tbsps sugar, 7 Tbsps oil, 1/2 tsp salt, 115g condensed milk. Continue to blend on HIGH until you get a smooth paste. Drizzle in more oil if your paste is becoming too thick and difficult to blend. Taste and adjust salt or sugar as needed. Store in an air tight container until ready to use. Done!

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Brown Butter Carrot Purée with Roasted Carrots


Date Published: Feb 25th, 2025 | Last Updated: Feb 25th, 2025
Author: Abby |Category: sides, vegetarian, easy, <30 mins
Serves: 4-6 | Prep time: 15 minutes | Cook time: 30 minutes

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I’m obsessed with anything brown butter. Seriously. What’s not to love? It’s nutty, umami, complex, flavourful, and is just such a unique flavour that it can’t be substituted anyway else. Any time there’s mention of brown butter on a menu, I’m all over it. This dish came to me at our friend Amy’s wedding in Melbourne a few years ago. It was a beautiful wedding in an intimate venue and although the weather could’ve been better, the heartfelt speeches and the amazing family-style food made it a wonderful evening. This roasted brown butter carrot dish was my absolute favourite of the night and I’m pretty sure I had more than my fair share 🤫. After the wedding I obsessed until I was able to recreate this dish myself. So here I am again, sharing the fruits of my labour. I hope you enjoy this dish as much as I do!

This dish tastes luxurious and is actually so easy to make. It’s a perfect side dish to serve when you’re wanting to impress! The nutty butter carrot purée paired with the roasted carrots are the perfect combination.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 113g/1 stick unsalted butter
  • 500g Dutch carrots, leaves removed, peeled, and kept whole
  • 500g large carrots, peeled and sliced
  • Drizzle of olive oil
  • 1/4 cup whole milk (or more)
  • Salt and pepper to taste

Directions:

Preheat oven to 190˚C/375˚F.

Prepare 2 lined baking trays. Place the whole Dutch carrots in one and the sliced carrots in the other. Add a drizzle of olive oil and a pinch of salt and pepper to each tray and mix thoroughly. Bake in the preheated oven for 20-30 minutes until roasted and tender.

They’re cooked when they’re soft enough to pierce with a fork

While the carrots are baking, make the brown butter: In a saucepan on MED heat, add the butter to the pan and occasionally stir until you get browned bits on the bottom then remove from heat into a separate bowl to cool.

You can refer to this more thorough guide for browning butter here.

When the carrots have cooked, add the sliced carrots into a blender (set aside the whole Dutch carrots for later). Pour the brown butter over the sliced carrots in the blender along with 1/4 cup of milk. Blend on HIGH until you get a smooth purée. If the purée is too thick to blend, add 1 Tbsps of milk at a time until you get the desired consistency. Taste and adjust salt and pepper as needed.

To plate: Spread the puréed brown butter carrots (from step 4) onto a plate, then place the cooked whole Dutch carrots over top. Serve immediately. Enjoy!

Summarized Recipe:

Brown Butter Carrot Purée with Roasted Carrots

Date Published: Feb 25th, 2025 | Last Updated: Feb 25th, 2025
Author: Abby |Category: sides, vegetarian, easy, <30 mins
Serves: 4-6 | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

  • 113g/1 stick unsalted butter
  • 500g Dutch carrots, leaves removed, peeled, and kept whole
  • 500g large carrots, peeled and sliced
  • Drizzle of olive oil
  • 1/4 cup whole milk (or more)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 180˚C/350˚F.
  2. Prepare 2 lined baking trays. Place the whole Dutch carrots in one and the sliced carrots in the other. Add a drizzle of olive oil and a pinch of salt and pepper to each tray and mix thoroughly. Bake in the preheated oven for 20-30 minutes until roasted and tender.
  3. While the carrots are baking, make the brown butter: In a saucepan on MED heat, add the butter to the pan and occasionally stir until you get browned bits on the bottom then remove from heat into a separate bowl to cool.
    • You can refer to this more thorough guide for browning butter here.
  4. When the carrots have cooked, add the sliced carrots into a blender (set aside the whole Dutch carrots for later). Pour the brown butter over the sliced carrots in the blender along with 1/4 cup of milk. Blend on HIGH until you get a smooth purée. If the purée is too thick to blend, add 1 Tbsps of milk at a time until you get the desired consistency. Taste and adjust salt and pepper as needed.
  5. To plate: Spread the puréed brown butter carrots (from step 4) onto a plate, then place the cooked whole Dutch carrots over top. Serve immediately. Enjoy!

AbbyLeave a comment

Herb-Crusted White Fish with a Lemon Cream Sauce


Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

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Get ready to save this to your repertoire, because this easy one pan herb-crusted baked fish recipe is so simple and quick to put together that you’ll end up with a 5 star dish with loads of flavour in very little time! There’s also minimal clean up, perfect for a busy weeknight dinner (or just those days you just don’t feel like putting in much effort).

The fish is cooked in a rich lemony creamy sauce that melds perfectly with the juices released from the fish while baking and the crust provides the aroma of herbs while giving a crunchy texture that contrasts the soft fish. Feel free to pair it with whatever side you like – I’d recommend something with a crunch such as asparagus or broccolini.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
  • Salt & pepper
  • Herb Crust:
    • 1/2 cup Panko breadcrumbs
    • 1 Tbsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1 Tbsp olive oil
    • Pinch of salt
  • Sauce:
    • 113g (1 stick) unsalted butter
    • 1/4 cup yellow onion, finely minced
    • 3 garlic cloves, minced
    • 1/2 cup heavy cream
    • 3 Tbsp Dijon mustard
    • 2 Tbsps lemon juice
    • 1/4 tsp salt
    • 1/4 tsp fresh ground black pepper
  • 1/2 – 1 tsp mayonnaise over each fillet
  • To garnish: fresh parsley, chopped
  • Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

Preheat oven to 400˚F/200˚C.

Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.

Make the crumb mixture: In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt. Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.

Make the sauce: In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat. Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant. Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat. Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.

Crumb the fish: Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish. Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.

Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.

While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.

Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

Summarized Recipe:

Herb-Crusted White Fish with a Lemon Cream Sauce

Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

Ingredients:

  • 4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
  • Salt & pepper
  • Herb Crust:
    • 1/2 cup Panko breadcrumbs
    • 1 Tbsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1 Tbsp olive oil
    • Pinch of salt
  • Sauce:
    • 113g (1 stick) unsalted butter
    • 1/4 cup yellow onion, finely minced
    • 3 garlic cloves, minced
    • 1/2 cup heavy cream
    • 3 Tbsp Dijon mustard
    • 2 Tbsps lemon juice
    • 1/4 tsp salt
    • 1/4 tsp fresh ground black pepper
  • 1/2 – 1 tsp mayonnaise over each fillet
  • To garnish: fresh parsley, chopped
  • Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

  1. Preheat oven to 400˚F/200˚C.
  2. Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.
  3. Make the crumb mixture:
    • In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt.
    • Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.
  4. Make the sauce:
    • In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat.
    • Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant.
    • Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat.
    • Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.
  5. Crumb the fish:
    • Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish.
    • Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.
  6. Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.
    • While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.
  7. Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

AbbyLeave a comment

F*cking Good Butter Chicken (Chicken/Murgh Makhani)


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, main
Serves: 6 | Prep time: 30 mins | Cook time: 30 mins

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Butter chicken is no doubt the most popular dish at most Indian restaurants. It’s creamy, full of flavour, and has the perfect amount of sweetness. It’s an indulgent dish and I can never get enough of it. I’ve tried a LOT of different butter chickens in my life and I’ve come to realize that my favourite butter chickens have been on the sweeter side. I’ve tried to make this dish multiple times in the past with different recipes and methods, but it was never quite right to my liking. There is a lot of variation out there between recipes in terms of level of heat, salt, sweetness, tomato flavour, and even blend of spices. I was beginning to give up on my quest, until someone mentioned trying the Youtube recipe by Chef Varun Inamdar. I’m not a big youtube person when it comes to recipes (which is probably why I never came across it on my own), but this video had 47 MILLION views and has been deemed THE most popular butter chicken recipe on the internet. With a reputation like that, of course I had to try it. As you can probably guess, it was fucking amazing! It’s rich, buttery, and on the sweeter side. You can even taste the flavours of the aromatics that elevate this dish. The only complaint I had was that it was TOO sweet for my liking so I’ve cut down the sugar level by 1/3. I also decreased the amount of butter used (don’t worry, there’s still plenty in this dish to make it deliciously unhealthy) and swapped out cream with cashew cream. OH, and lastly I also doubled his original recipe because it was so damn good that I’d finish it all in one sitting on my own, so i figured I should make enough to share 😜.

A Quick Note on Chilli Powder

This recipe uses Kashmiri chilli powder, which is an Indian chilli powder variety that’s not too spicy and it is what gives the dish its orangey/red colour. It can be a bit hard to find unless you’ve got an Indian grocer near you, but if you can’t find it, a good substitute is gochugaru, which is a Korean chilli powder. Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can’t find Kashmiri chilli powder nor gochugaru, then you can substitute with 1 part cayenne powder: 3 parts paprika.

Check out my easy naan recipe to serve with this butter chicken!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Chicken marinade:
    • 600g (3 medium-sized) chicken breasts, skinless, boneless, diced to 2.5cm pieces
    • 1 Tbsp ginger, grated
    • 1 Tbsp garlic, finely minced
    • 2 Tbsps kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • Pinch of salt
  • Sauce:
    • 1 large brown onion, diced
    • 2 Tbsps (30g) + 1 stick (115g / 8 Tbsps) butter
    • 1kg (~5 large) tomatoes, roughly chopped
    • 100g raw unsalted cashews
    • 1 cup water
    • 2 Tbsps garlic, finely minced
    • 3 Tbsps white vinegar
    • 1/4 cup (53g) sugar
    • 1 tsp garam masala
    • 1/4 cup kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • 1 cup cashew cream (or blend 40 raw cashews (90g) with 2/3 cup water)
    • 2 tsps dried fenugreek leaves (kasuri methi)
    • Salt to taste

Directions:

Marinate the chicken: in a mixing bowl, add the ginger paste, garlic, chilli powder, and a pinch of salt. Mix well and set aside at room temperature for 15 minutes.

In a large pan or pot on MED heat, add a drizzle of oil and sear the marinated chicken pieces on both sides for 1-2 minutes. Do not crowd the pan, have the chicken in a single layer. You will have to do this in 2-3 batches depending on the size of your pan/pot. Once finished, remove the chicken and set aside in a bowl.

In the same pan, add another drizzle of oil then add in the diced onion and 2 Tbsps butter. Sauté for 4-5 minutes until the onion is translucent.

Next add in the tomatoes and cashews and mix well. Add in 1 cup of water, garlic, vinegar, sugar, garam masala, chilli powder, and a big pinch of salt. Turn down the heat to LOW-MED and let the sauce simmer for 20 minutes. Mix it around every 5 minutes to ensure nothing sticks to the bottom of the pan.

(While you wait, you can make any sides you wish to serve this with: ie. basmati rice, naan.)

After 20mins
Blend with a stick blender or high-speed blender

After 20 minutes, turn the heat OFF and use a stick blender or a high speed blender to purée everything in the pot until smooth (a high speed blender will get you smoother results than a stick blender).

Return the blended sauce back into the pan. Turn the heat back on to MED and add in the chicken (from step 2), 1 stick of butter, cashew cream*, and crush the dried fenugreek leaves into the pot. Mix it all around and let it simmer for 5-7 minutes. Taste and adjust salt and sugar as needed. Done! Serve with basmati rice or naan.

*Note: if you don’t have cashew cream, you can simply blend 40 raw cashews (90g) with 2/3 cup water in a high speed blender until smooth.

Summarized Recipe:

F*cking Good Butter Chicken (Chicken/Murgh Makhani)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, main
Serves: 6 | Prep time: 30 mins | Cook time: 30 mins

Ingredients:

  • Chicken marinade:
    • 600g (3 medium-sized) chicken breasts, skinless, boneless, diced to 2.5cm pieces
    • 1 Tbsp ginger, grated
    • 1 Tbsp garlic, finely minced
    • 2 Tbsps kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • Pinch of salt
  • Sauce:
    • 1 large brown onion, diced
    • 2 Tbsps (30g) + 1 stick (115g / 8 Tbsps) butter
    • 1kg (~5 large) tomatoes, roughly chopped
    • 100g raw unsalted cashews
    • 1 cup water
    • 2 Tbsps garlic, finely minced
    • 3 Tbsps white vinegar
    • 1/4 cup (53g) sugar
    • 1 tsp garam masala
    • 1/4 cup kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • 1 cup cashew cream (or blend 40 raw cashews (90g) with 2/3 cup water)
    • 2 tsps dried fenugreek leaves (kasuri methi)
    • Salt to taste

Directions:

  1. Marinate the chicken: in a mixing bowl, add the ginger paste, garlic, chilli powder, and a pinch of salt. Mix well and set aside at room temperature for 15 minutes.
  2. In a large pan or pot on MED heat, add a drizzle of oil and sear the marinated chicken pieces on both sides for 1-2 minutes. Do not crowd the pan, have the chicken in a single layer. You will have to do this in 2-3 batches depending on the size of your pan/pot. Once finished, remove the chicken and set aside in a bowl.
  3. In the same pan, add another drizzle of oil then add in the diced onion and 2 Tbsps butter. Sauté for 4-5 minutes until the onion is translucent.
  4. Next add in the tomatoes and cashews and mix well. Add in 1 cup of water, garlic, vinegar, sugar, garam masala, chilli powder, and a big pinch of salt. Turn down the heat to LOW-MED and let the sauce simmer for 20 minutes. Mix it around every 5 minutes to ensure nothing sticks to the bottom of the pan.
  5. (While you wait, you can make any sides you wish to serve this with: ie. basmati rice, naan.)
  6. After 20 minutes, turn the heat OFF and use a stick blender to purée everything in the pot until smooth. To get a smoother sauce, you can put everything in a high speed blender instead. Return the blended sauce back into the pan.
  7. Turn the heat back on to MED and add in the chicken (from step 2), 1 stick of butter, cashew cream, and crush the dried fenugreek leaves into the pot. Mix it all around and let it simmer for 5-7 minutes. Taste and adjust salt and sugar as needed. Done! Serve with basmati rice or naan.

Abby1 Comment