Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it.
Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter.
Remove marinaded chicken from fridge heat until the chicken is cooked.
Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy.
I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander.
I made a sag aloo type dish but with sweet potatoes instead of normal potatoes.
