Harissa Butter Chicken Curry

Harissa Butter Chicken Curry

So my mum found the inspiration recipe for this dish in a trashy magazine whilst at the hairdresser… can’t credit which one as she only tore the corner our. 

Since the first try where I stayed true to the recipe I’ve made it about 10 times, tweaking it each time until I got it just right (cue Goldilocks references)!!

This is such a warming dish and has become a firm favourite in my house (regularly requested on a Sunday evening by the boyf!!) It’s also really simple and easy to make, it uses one pot for the curry (you need an extra one for the rice), so minimal washing up too! BONUS!!

This is by no means a traditional butter chicken (sorry to all traditional hardliners that might be offended it’s even in the name), but it has butter, and chicken, SO THE NAME STAYS!

Give it a whirl and let me know how you get on. The ultimate test will be when my cousin Xav manages to successfully make it and gives it the seal of approval (shakshuka and potato hash have all been certified). 

Harissa Butter Chicken Curry

A gorgeous, warming curry that's easy to make in one pot and is guaranteed to put a smile on your face!
Prep Time15 mins
Cook Time1 hr
Servings: 4
Author: Millie Munch

Ingredients

  • Olive oil
  • 1 large red onion
  • 4 cloves of garlic
  • 2.5 inches fresh ginger finely sliced
  • 1-2 red chillies depending on your spice tolerance
  • 50 g butter
  • 3 tbsp harissa I use shop bought paste
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 8 chicken thighs can do skin or no skin, I alternate
  • 2 tbsp tomato puree
  • 300 ml chicken stock
  • 250 ml single cream
  • 3 tbsp sugar
  • Fresh coriander
  • Salt and pepper

Instructions

  • Preheat the oven to 200C.
  • Heat the oil in the pan over a low head and add the onion. Sweat down until soft (usually takes 3-5 minutes).
  • Add in the garlic, ginger and chilli and cook on a low heat for a further 3-5 minutes - until the garlic goes golden and before it turns brown.
  • Add in the butter, the harissa and the spices (garam masala and turmeric) and stir until it forms a thick paste. Add in the chicken and try and coat it in the sauce as much as possible (without flinging it all over the kitchen - which I do regularly).
  • Once the chicken is coated, add in the tomato puree, chicken stock and cream. Cover the pan with a lid and put in the oven for 45 minutes.
  • Once out of the oven, return to the stove over a medium heat to evaporate off some of the water (usually for the time it takes for my rice to cook - about 10 mins).
  • Add in the sugar to taste and stir. It should taste sweet and creamy. I sometimes add in black pepper here if I think it's needed. Once cooked sprinkle some chopped fresh coriander on top.
  • Serve with rice, paratha/naan and a good dollop of natural yoghurt on the side.

Notes

If you want to make the yoghurt fancy, add the juice of one lime, a handful of chopped coriander and salt to 250g of natural yoghurt.
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Brunching to the Beat at The Piano Works, West End

So last weekend I was kindly invited by the guys at The Piano Works, West End to visit their new bottomless brunch (sister venue to in Farringdon, which I visited and had an absolute hoot at last year). 

They’ve just started a bottomless brunch – Brunch to the Beat – on the weekends, and I can assure you, if you’re after all of the fun of Piano Works, but with a slightly classier vibe… this is the place for you!

I signed up for brunch from 12-4 (yes I’m an animal) because I wanted to see the venue across the entire brunch sitting. It started off a little quiet, mainly because nobody knows they do brunch yet… but it picked up as the afternoon went on. We also ended up staying until gone five when the venue refills… and had another two bottles of prosecco… so no complaints here!

The bottomless brunch with food is £50pp, which seems expensive, BUT the prosecco is entirely drinkable and is actually prosecco (yes I’m talking to you, bottomless brunch venues flogging low rate ‘sparkling wine’).

The food was also great – you get two courses, I went for fried chicken and waffles, followed by a key lime pie. Both banging. I ate the pie before I remembered to take a picture (a running struggle in my life), but you can see the chicken below (menu available here).

The band were also FAB. As good if not better than at the piano works. They played a number of my requests (sorry for the randomness guys..) from Dolly Parton to Sean Paul, which is really testament to their talent. Sean Paul vid below hahaaaaa!

Shoutout to my waitress who had the exact same music taste as me and validated my weird and wonderful choices by dancing her way between tables – pictured in the vid above (great staff seems to be a theme at these venues!!)

I also never seem to be able to go to a Piano Works brunch without making friends… while I was tearing up the dancefloor with the gals from the table next door to Jolene… they boyf started chatting up @leah_panther’s mum! And I now have a new instagram pal!

I think that really speaks to the vibe of the place to be honest. Great music, friendly atmosphere and just general good quality, wholesome but boozy fun!

But anyway, you can book here – I’d really recommend it, particularly for a special occasion when you want to get a bit tiddly and listen to some absolute classics. 

P.S. Lost my mind at this shaggy cover… actual lol… just put the video in because you need that entertainment in your life on a Monday!!

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