Butter chilli chicken with chips

1. 1

   For the marinade, place all the ingredients except the chicken into a food processor and blend to a purée.

2. 2

   Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour.

3. 3

   For the curry, heat a large sauté pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside.

4. 4

   Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured.

5. 5

   Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander.

6. 6

   For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C.

7. 7

   Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F.

8. 8

   Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp.

9. 9

   To serve, pile the chips onto serving plates and spoon the curry alongside.

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.