I have learned something new about Indian Cuisine recently. I was talking to a lady that was born in India and we talked about Indian restaurants in Ottawa. She said that we can find restaurants serving food from South India or from North India. She explained that South Indian food is spicier than North Indian food, that North Indian dishes always use tomatoes, and Coconut milk is used in most South Indian curries. Do I ever like Coconut milk. I decided to venture and go try a restaurant that serves South Indian food. I went for lunch because they had a buffet. That way I could try many different dishes. The restaurant was filled with people from India with their families. Always a good sign when trying a new restaurant in town.
The smell in the restaurant was incredible. I love spicy food and they know how to use spices in their food. There was so many dishes to choose from like Salmon curry, Jeera rice, Butter Chicken with cashews, Pepper Lamb, Mix Vegetables Kurma, Chicken Masala, Cabbage Thoran. The people working in the restaurant were really welcoming and they did answer all of my questions.
Back home I wanted to create an Indian dish for Dinner this week. Since Butter Chicken was my favorite at the restaurant it was a good choice to make on Wednesday night. Dinner was on the table in less than 30 minutes with the help of Patak's Spicy Butter Sauce for my meal. Their sauces are high quality and authentic. It is very convenient for home cooked meals. I served my chicken with basmati rice and roasted cauliflower.
Roasted Cauliflower and Butter Chicken Curry
6 cups Cauliflower florets
Salt to taste
4 Breasts of Chicken, boneless and skinless, diced
1 Tbsp Vegetable oil
1 jar 400 ml Patak's Spicy Butter Chicken
Cilantro to taste
1. Preheat oven to 350F.
2. In a bowl mix cauliflower florets with olive oil.
3. Place cauliflower florets on a cookie sheet. Salt to taste. Cook in the oven for 30 minutes.
4. In the meantime, heat the vegetable oil in a pan. Add the chicken breasts diced and stir fry until meat is sealed and browned (approx. 5 mins)
5. Pour over the jar of sauce and simmer for 15 minutes, stirring occasionally.
6. Serve the chicken with basmati rice and roasted cauliflower. You can decorate each plate with cilantro.
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own. -