Indian butter and almond chicken - Indisk smör- och mandelkyckling

INDIAN BUTTER AND ALMOND CHICKEN
Indisk smör- och mandelkyckling

This mildly flavoured Indian chicken pan is a warming, hearty dish for cold winter nights. Yes, I know summer is approaching, but this far today I could surely use something like this to keep me warm!

4 servings

6 chicken thigh fillets, approx 1 lb 3½ oz

1 tablespoon sunflower oil
1 white onion, cut in small wedges
2 tablespoon mild Indian curry paste
1 cup cooking yogurt
2 tablespoons butter or margarine
1 tablespoon tomato purée
2 tablespoons lightly toasted flaked almonds
coriander sprigs for decoration

Remove the skin and excess fat from the thigh fillets and cut each in 3 to 4 pieces. Heat up half of the oil in a frying pan and brown half of the chicken meat for about 5 minutes, while stirring, until golden. Heat up remaining oil and brown the rest of the chicken the same way. Take up the meat with a perforated ladle.

Put the onion in the pan and brown for about 2 minutes until golden. Add the curry paste and sauté for about 2 minutes until it starts to smell good. Stir in 1 tablespoon yogurt. Continue adding the yogurt like this, it keeps it from separating.

Lower the heat and put the chicken back in the pan together with the fat and the tomato purée. Heat up until the chicken is heated through.

Serve with flaked almonds and coriander.

Enjoy!

Bella