M A I N S
SERVINGS 4
TIME 30MIN
METHOD STOVE
method STEP 1 Rub salt, chilli and turmeric into chicken. STEP 2 Heat butter and oil and gently fry chicken for 10 minutes, stir to prevent sticking. STEP 3 Add yoghurt and cook for 5 minutes. STEP 4 Add cream and continue to stir on low heat. STEP 5 Stir in cooked sweet potato. STEP 6 Taste, and adjust seasoning if necessary. STEP 7 Serve with Basmati rice or Roti and a green salad. If too thick, add a bit more cream or milk; if too thin, mix 10ml cornflour with a little milk and stir in.
INGREDIENTS
Filleted chicken breasts, cubed
4 large
Butter
50g
Vegetable oil
25ml
Salt
5ml
Turmeric / borrie
5ml
Dried crushed chilli flakes
5ml
Minced fresh ginger
5ml
Full cream plain yoghurt
150ml
Fresh cream
150ml
Cubed sweet potato, cooked
500ml
ABOUT THE COOK
Annette Cleworth, a vibrant 79-year-old, has graced The Longbeach Mall Cookbook with her delectable Butter Chicken recipe. Living in the Valley for most of her life, she cherishes the convenience of having everything close by and the stunning natural beauty that surrounds her. With three sons, seven grandchildren, and two sisters all living locally, Annette finds solace in the relaxed yet lively atmosphere of the area. When asked about her inspiration for entering the competition, she simply stated that it sounded like fun. For Annette, the recipe book holds promise of an exciting collection of diverse recipes from various cooks. Her love for trying out new recipes and her extensive collection of cooking books reflect her passion for culinary exploration. An active member of her community, Annette dedicates her time to voluntary work and enjoys being part of a local ladies choir. Her story is a testament to the rich tapestry of life in the Valley, where family, community, and a love for good food intertwine seamlessly.
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