I Can’t Believe it’s Not Butter Chicken

I made this rather delicious home made chicken curry with chicken thighs marinated in tandoori paste, Worcestershire and sriracha sauce, chopped garlic and onion then cooked in a sauce of almond milk, tomato paste and smoky paprika.

It is spicy hot, and according to my calculations, about 1000 Kj a serve.

(4 servings in this recipe).


  • 4 chicken thighs cut into large pieces
  • 1 onion, chopped
  • About 2 tsp chopped garlic
  • 3 Tbsp tandoori paste
  • A squirt or two of sriracha sauce
  • A few dashes of Worcestershire sauce
  • 2 Tbsp peanut oil
  • 2 cups almond milk
  • 2Tbsp tomato paste
  • 2 tsp smoky paprika
  1. Marinate the chicken pieces with the onion and garlic in in the tandoori and Worcestershire sauce for an hour or two
  2. Extract the chicken pieces with tongs and fry in hot oil for a few minutes
  3. then add the rest of the marinade, almond milk, paprika and tomato paste.
  4. Bring to a slow simmer and cook until the chicken is done right through.
  5. Serve with basmati and/or naan.

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chilli, Con-fusion cooking, curry, fusion, Indian, sauce, smoked and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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