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No-Fuss Fridays: Butter Chicken Flan

No-Fuss Fridays: Butter Chicken Flan We put a modern twist on an old classic with our No-Fuss Butter Chicken Flan recipe!

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Butter Chicken Flan

Preparation: 10 minutes
Cooking: 40 minutes
Serves: 8


Ingredients:

                                            1 packet Asian Home Gourmet Spice Paste for Indian Butter Chicken

450 g chicken fillet, bite-sized pieces

1 large onion, coarsely chopped

110 mL (1/2 cup) tomato puree

110 mL (1/2 cup) thickened cream (45% fat)

3 TBsp butter

Cornflour solution:  mix 3 TBsp cornflour and 3 TBsp water

                                            375 g frozen puff pastry (follow pack instruction on rolling out pastry and put on flan dish 26cm)

Grated mozzarella (optional)

  

 Cooking method:

1.       Melt butter in a non-stick sauce pan on medium-low heat. Add onion, sauté for 2 minutes. Add chicken and Spice Paste, stir-fry for 2 minutes.

2.       Stir in tomato puree and thickened cream, bring to boil. Cover and simmer for 15 minutes on medium-low heat. Stir occasionally.

3.       Stir in cornflour solution and cook until thickened. Leave to cool.

4.       Baking the pastry flan:

Pre-heat oven at 200oC (air-forced or convention). Fork the pastry, then put the cooked butter chicken on the pastry. Top with grated Mozzarella (optional) and bake for 20 minutes or until the pastry is golden brown.

 

Variations: You may lay a pastry over the flan and bake like a pie dish.







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