Chakalaka Butter Chicken with Roast Tomatoes

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The chakalaka butter ensures the chicken breasts stay deliciously juicy.
The chakalaka butter ensures the chicken breasts stay deliciously juicy.
Servings: SERVES 4-6
Cooking Time: COOKING: 25-30 MIN
  • - 1 red onion, quartered OR cut into slivers
  • - salt and freshly ground pepper
  • 5ml - dried thyme
  • - pinch of salt
  • 15ml - olive oil
  • 15ml - olive oil
  • 10ml - curry powder
  • - squeeze of lemon juice
  • - 2 red chillies
  • - handful of fresh coriander
  • 2,5ml - turmeric
  • - salt and freshly ground pepper
  • 125g - soft butter
  • - 4-6 skinless chicken breast fillets
  • - 4 garlic cloves
  • 250g - cherry tomatoes


Preheat the oven to 200°C.Grease a baking sheet with non stick spray.

Roast tomatoes

1. Spread out the tomatoes and onion quarters or slivers on the baking sheet, drizzle the olive oil over and season with salt and pepper. Roast for 15-20 minutes or until the vegetables are soft and lightly charred around the edges.

2 Season with the lemon juice (if using).

 Chakalaka butter

1.Put all the ingredients in the bowl of a food processor and pulse until finely chopped and well combined. Remove and set aside.


1. Using a meat mallet or the heel of your hand, flatten the chicken fillets slightly .Season with salt, pepper and the thyme.


1. Heat the oil in a pan and fry the chicken over high heat in batches for about 2 minutes or until golden brown on both sides. Remove from the pan and set aside.

2 Heat 30ml (2T) of the chakalaka butter in the same pan, then return the chicken to the pan

3. Fry for another 10-15minutes or until the chicken is cooked through.

4. Serve the chicken with the roast tomatoes and more of the chakalaka butter if you like.

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