Normally I would make easy food. As much as I love good food, I don’t really like cooking. What I do like about cooking is when you together with someone and having a good conversation and a glass of wine or two.

Therefore, it was a really good week if Sue cooked twice!! 🙂 🙂 No traditional Sunday lunch – this time it was Butter Chicken a la Sue!

Once again, this chick doesn’t follow recipes, but the Butter Chicken was as yummy as always. And if I had a runny nose, you KNOW it was REALLY REALLY HOT!! 🙄

I love using the prepacked spice mixes which means that I don’t need to have a zillion different stuff in my pantry to get the same taste. This time I’m going to first share how I do it … the kamikaze way. Then I will post the real Pakco recipe at the bottom of my post, as my way is much more exiting. 😀

I made double tonight, so the INGREDIENTS were as follows:

• 1kg chicken, cubed
• 2 large onions, diced
• 6 large potatoes, cubed
• Approx. 500g of frozen vegetables
• 1 packet of sliced mushrooms
• 115g tub of tomato paste
• About 3 – 4 tablespoons of apricot jam
• 44g Pakco Butter Chicken Dry Cook-in-Sauce
• A hand ful of dried apricot or peaches (optional – for those who loves the sweet and sour taste like me)
• Fresh cream

I mix the Pakco Butter Chicken Dry Cook-in-Sauce in a mug with approximately 150ml – 200ml water. I then mix the tomato paste in it as well.

I put all the other ingredients in my electric pressure cooker, mix it through with the apricot jam on top.  I then pour the sauce I mixed in the mug over it and stir it gently through the ingredients. I then choose the HOT POT setting and wait for it to finish. Once done, I mix a small holder of fresh cream gently through.

And WA-LA dinner is ready.  I serve it on a bed of white rice.

The traditional recipe on the packet reads as follows:

INGREDIENTS

• 44g Pakco Butter Chicken Dry Cook-in-Sauce
• 80g Rhodes Quality Tomato Paste
• 400g Chicken, cubed
• 40g butter
• 120g onion, diced
• 2g garlic, crushed
• 340m water
• 100g cream

METHOD

Sauté onions in heated butter till soft and golden brown. Add Pakco Butter Chicken Cook-in-Sauce, fry for 1 minute. Add garlic and mix. Add tomato paste and mix. Add chicken and seal for 5 minutes. Add water and cook uncovered for 20 minutes. Remove from heat, add cream, return to heat and simmer for 5 minutes. Serve with naan or basmati rice and Pakco Mango Pickle.

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