Updated: Dec 4, 2019
Charmaine Solomon’s spice blends and curry pastes are made in small batches in Sydney, Australia, using the highest quality local and imported ingredients. Inspired by Charmaine’s original recipes.
A blend of onion, garlic, ginger, spices, paprika, herbs, ground rice, water, canola oil, lemon juice, salt, citric acid, saffron.
No added MSG, Artificial colours, or flavours, palm oil or trans fats, gluten free.
Charmaine Solomon's Butter Chicken:
This is the quickest and easiest recipes that I have every cooked. My boys have eaten this recipe since they were small and I just tried my grandson on it .................and he loved it.
Here’s how to do it:
Dice 750 gms of chicken thigh fillets (they don't dry out as much when you are cooking them) to a saucepan with 1 tablespoon of oil. Fry until cooked
Add 2 tablespoons of Charmaine Solomon's Butter Chicken Marinade, cook until fragrant.
Add 1 can of diced tomatoes, add 1 teaspoon of palm, brown or white sugar.
Cook slowly for about 30 minutes.
When ready to serve add 1/2 to 1 cup of cream (depending how much sauce you require). Sprinkle coriander leaves onto the curry.
Serve with streamed rice, rotis or poppadom's. (I always serve it with broccoli to make the boys eat their greens and it worked!!!!)