You can make this curry easily with a hand blender (I use Bamix brand). Simmer a bunch of vegetables you have left over in your fridge. It's a great-tasting dish that's full of nutrients and guaranteed to make everyone in your family smile.
Add the A ingredients into a bowl and tear the chicken breast into smaller pieces with your hands. Mix everything together.
Put the B ingredients into a pot and stir-fry over low heat. Cover the pot with a lid. When the vegetables have wilted, mix in the C ingredients and continue to stir-fry.
Pour in the canned tomatoes and mix well. Cover the pot with a lid once more and lightly simmer on low heat for 5 minutes.
Turn off the heat. When the mixture stops bubbling, take your hand blender and blend the mixture until smooth. Blend until the curry reaches your preferred smoothness.
Add the chicken, the marinade, and the rest of the A ingredients into the curry and mix thoroughly. Put the curry back on a low heat and simmer gently for a further 3 minutes.
Mix in the E ingredients and the curry is ready to serve I made twice the amount I specified in this recipe.
Story Behind this Recipe
I have morning sickness and it's impossible for me to keep down garlic. I really wanted to eat some butter chicken curry though so I designed this recipe. I made this with ingredients that I had in stock so it doesn't contain any milk or cream, I used yogurt instead. I was so impressed with the resulting flavor.
Even if you make this dish haphazardly it will still turn out delicious. The tighter the lid, the more it will prevent any curry sticking to the sides of the pan. I use a Le Creuset pot at home. Adding cabbage, carrots or any other vegetables will result in a sweet and delicious curry.