Banh Xeo – Vietnamese Crepes
Vietnamese
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For the marinade:
8 tbsp plain yoghurt
1 tbsp lemon juice
1 tsp ground turmeric
2 tsp Indian garam masala
½ tsp cayenne chilli powder
1 tsp ground cumin
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
750g chicken thigh fillets, chopped into bite-sized chunks
For the curry:
50g unsalted butter
200ml tomato passata
220ml heavy cream
1 tbsp sugar
1 tsp salt
To serve (optional):
Basmati rice
Coriander
A delicious creamy butter chicken to serve with rice, impress your friends!
In a bowl, mix together all the ingredients for the marinade. Add the chicken and combine until well coated. Marinate for at least 3 hours and up to 24 hours.
When you’re ready to cook, heat the butter in a pan over a high flame.
Add the chunks of chicken to the pan. Don’t wipe off the marinade, but don’t pour the marinade into the pan either.
Cook the chicken for around 3 minutes until white all over.
Add the tomato passata, cream, sugar and salt, mix it in and then turn the heat down and simmer for around 20 minutes.
Serve with basmati rice and garnish with coriander.
