These Rangoon Racquet Club Indian Curry Sauces are new to Meat at Billy's and we're loving them. We thought we'd start off with this recipe because everyone loves a good Butter Chicken don't they?If you like your curry sauces hot & spicy - try the Vindaloo. That one is guaranteed to warm you up!
Serves 8 people
Ingredients
1.5kg chicken thigh fillets
1 jar of Rangoon Racquet Club Butter Sauce
ghee or vegetable oil
150ml cream
bunch of fresh coriander
toasted almonds
fried schallots
steamed rice
Method
1. Cut chicken thighs into four pieces.
2. Heat ghee or oil in a fry pan and brown chicken.
3. Add Rangoon Racquet Club Butter Sauce and heat through.
6. Add cream and reduce to the thickness of double cream.
Serving suggestions
Sprinkle with freshly chopped coriander, toasted almonds and fried schallots on top of steamed rice.
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