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Butter Chicken Chowder
Winter is about chowders, warm and soul food. A traditional recipe made into a chowder.
Ingredients
- 2 cooked chicken breasts, boneless and skinless
- 1 tablespoon of oil
- 5 spring onions
- 1 cup sliced mushrooms
- 1 -2 tablespoons tandoori paste
- 1 x 400g can cream style sweetcorn
- 1 litre chicken stock
- 1/2 cup chopped coriander
- 1/2 cup sour cream or thick yoghurt
- salt & freshly ground black pepper to taste
Method
Shred the cooked chicken meat. Heat the oil in a medium saucepan and add the spring onions and mushrooms. Stir fry 2 - 3 minutes until softened. Stir in the tandoori paste and sweetcorn, then the chicken stock and shredded chicken meat. Bring to the boil then reduce the heat. Stir in the sour cream or yoghurt and the fresh coriander, seasoning to taste with salt & freshly ground pepper. Serve with pappadums or naan bread.
