Butter Chilli Chicken With Chips

Method for marinade

1. Place all the ingredients except the chicken into a food processor and blitz to a puree.
2. Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least 1 hour.

Method for curry

1. Heat a large sauté pan until hot, add half the butter and the onions and chillies cook for 10 minutes until golden and softened.
2. Remove from the pan and set aside.
3. Lift the chicken out of the marinade and add to the pan in batches then cook on a high heat for 1-2 minutes until coloured.
4. Remove from the pan and repeat with the remaining chicken.
5. Return the onions, chicken and marinade to the pan and bring to a simmer.
6. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened.
7. Check the seasoning then whisk in the last of the butter and stir through the coriander.

Method for chips

1. Heat a deep fat fryer to 160°C.
2. Place the potatoes into the fat fryer a few at a time and cook for 2-3 minutes until just tender but not coloured.
3. Drain onto kitchen paper and turn up the fat fryer to 190°C.
4. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden brown and crispy.

To serve

1. Pile the chips onto the plate and spoon the curry alongside.