If you have noticed, the background of my pictures (kitchen) has changed. Yes, we moved away from the beautiful Maastricht (due to Willem’s work) to Haarlem. Maastricht is a unique city in South of Netherlands where it’s not as flat as the rest of the Netherlands, where people truly enjoy good food and lifestyle (mainly drinking, partying and having festivals) – think South European.
Haarlem is about 20km West of Amsterdam, according to my very biased husband (who is from South of Netherlands) that the Holland* people are “different” – think North European. Haarlem feels like a little quiet version of Amsterdam without the drugs and sex tourism.
Anyway, I have made some beef rendang and butter chicken curry for our little house warming session and both were well received, and finished. It was my second time making the butter chicken curry, not sure if it’s the original authentic version of it but as long as it tastes good, who cares?
- 3 chicken thighs + leg (or if you prefer chicken breast) – remove the skin, each thigh cut into 4 parts or smaller
- 3 tablespoon of butter chicken spice – buy one of the ready spice from supermarket
- 1 full teaspoon of tandoori spice
- 1 red onion – sliced thinly
- 2-3 big tomatoes – pureed in blender
- 4 shallots
- 3 cloves garlic
- Thumb size ginger
- 1-2 red chili (optional) – if you like it hot
- Salt 1.5 teaspoon
- Sugar 1/2 teaspoon
- 1 tablespoon of butter
- 1 small cup of yogurt
- 1 tablespoon of cream
- 1 small cube of maggi chicken stock (if you are using chicken breast or chicken without bones)
- 1 tablespoon cooking oil
- Marinate the chicken pieces with 1 teaspoon of tandoori spice, 1 tablespoon of butter chicken spice and half teaspoon of salt for atleast 15 minutes.
- Blend the item in blue into paste.
- Heat up a wok/pot with cooking oil and butter, stir fry the red onion and the (blue item) paste for 4-5 minutes.
- Add the fresh tomato puree, mix well.
- Add the chicken and remaining of the butter chicken spice (2.5 tablespoon), mix well and make sure all chicken are equally coated with the paste and spices.
- Add the maggi cube. If you are using chicken thigh with bones, you don’t need this additional flavouring.
- Put a lid on the pot and let the chicken cook slowly on low fire for 15 minutes.
- After 15 minutes, check if the chicken is cooked, stir and mix again. Now you will see there are some “sauce” in the pot due to the “steaming” while the lid was closed.
- Once the chicken is cooked, add in the yogurt and cream. Adjust to taste. It should thicken and smoothen the sauce. Go slowly with the cream, you don’t want the dish to smell/taste too creamy.
- Serve while it’s hot, eat with roti, bread or rice.
*Holland is often mistaken as the Netherlands. Holland is only 2 out of the 12 provinces in the Netherlands, North Holland and South Holland. Holland does not represent the entire country. It’s fairly interesting how Holland gets more popular than the Netherlands and most people think Holland is the name of the country. Go google it!