I didn’t have Indian curry so I used Jamaican curry powder. I also added garlic and onion powder. I added some seasoned potatoes to compensate for the pitiful size of the chicken breasts. I tasted a bit of the spice mix after I gave the mixture a stir and it smelled pretty good. Hopefully this won’t be a complete waste.
by Money-Snow-2749
5 Comments
You should just lightly season the chicken breast with corn starch, salt, fennel powder and corriender powder. Deep fry item for 3 minutes with high heat. Strain them and then cook the sauce. First heat up some butter in a sauce pan with sweet neem leaves and garlic. Once the garlic is slightly brown, add in evaporated milk or cream. Stir till thicken add in the chicken breast meat and stir for 1 minute. You’ll love it. Do try
Do hit me up for more ingredients. I’ll gladly help you out.
If you were specifically looking to make butter chicken. But you didn’t have any butter chicken curry powder on hand. Then, why in the hell were you trying to make butter chicken? If what you had was a Jamaican curry powder. Why wouldn’t you adapt your recipe towards making a Jamaican curry style dish?
Or just go and make sure that, when you want to make a butter chicken dish, that you have the ingredients beforehand that you need to make a butter chicken curry?
You could’ve just asked for help beforehand.
All my messed up slow cooking meals always end up tasting the same. Does that happen to any of you??
@smoshculinarycrimes