Butter Chicken
Haloumi

Here’s a fragrant, flavoursome meat-free meal based on the classic Indian dish that the family will love, made with your fave squeaky cheese.

Prep
10 Mins
Cook
15 Mins
Ready In
25 Mins
Serves
4

What you need

  • 2 Tbsp neutral oil
  • 3 Tbsp tomato paste
  • 2 Tbsp finely grated fresh ginger
  • 2 cloves garlic, crushed
  • 2 tsp paprika
  • 1/4 - 1/2 tsp chilli flakes
  • 400g can chopped tomatoes
  • 1 cup vegetable stock
  • 1/2 tsp salt
  • Ground black pepper
  • 2 Tbsp soft brown sugar
  • 200g Mainland Haloumi Cheese, cut into 1cm slices
  • 5 - 6 handfuls baby spinach, peas or chopped green beans (optional)
  • 150g pottle Anchor Original Sour Cream
  • 2 Tbsp chopped coriander or spring onion greens, to garnish
  • 2 tsp garam masala

Here's how it's done

  1. Heat oil in a medium pot over a low to medium heat and gently fry tomato paste, ginger, garlic, paprika, garam masala and chilli flakes just until aromatic (one to two minutes).
  2. Add tomatoes, stock, salt, pepper and sugar and simmer for eight to 10 minutes.
  3. Add haloumi and vegetables, if using, and cook for two minutes. Remove from heat.
  4. Stir sour cream until smooth then mix into the hot sauce. Garnish with coriander or spring onions. Delicious with rice and poppadoms.

Serving Suggestions

Use any leftovers to make samosas. For every one cup of leftover curry, add 1/2 cup chunky mashed potatoes and 1/2 cup peas, fold into savoury pastry triangles, brush with milk and bake at 180°C for about 20 minutes until golden. Delicious! 

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