Chicken with Summer Fresh Butter Chicken Fresh Sauce Recipe
Summer Fresh launched a new line of Summer Fresh Sauces in February and offered the Food Bloggers of Canada’s members the opportunity to create their own recipes using the Summer Fresh Sauces. As a rule I don’t use pre-made sauces in my cooking but I thought this was a good opportunity to try something new with the intent that these sauces could help solve the ‘what to make for supper’ dilemmas.
I received a package from Summer Fresh with 5 different sauces (Butter Chicken, 3 Peppercorn, Mushroom Marsala, Thai Curry, and Cranberry Madeira) and a 365+ Teflon wok as so did other food bloggers who chose to participate. These sauces can be used as marinades, stir-fry sauces, finishing sauces and crock-pot cooking. What appealed to me was that these sauces contain no artificial preservatives, colours, or flavours.
Since I was not familiar cooking with these sauces I decided to play it safe. My first recipe was Chicken with the Summer Fresh Butter Chicken Sauce, a rich and buttery Indian sauce made with stewed tomatoes, real cream and ginger. I really enjoyed the combined flavours of this dish It was rich but yet not too spicy.
Chicken with Summer Fresh Butter Chicken Fresh Sauce
- 10 boneless and skinless chicken thighs, cubed
- 1 tablespoon extra virgin olive oil
- 1 container (500 ml) Summer Fresh Butter Chicken Fresh Sauce
- 4 cups steamed basmati rice
- 4 Naan breads
- 4 tablespoons chopped fresh parsley or coriander
Heat the one tablespoon of extra virgin olive in a medium size frying pan or a wok over medium high heat until hot. Brown the chicken cubes in two batches and set side. Lover heat to medium low.
Return the chicken cubes to the frying pan and pour the Summer Fresh Butter Chicken Fresh Sauce over chicken cubes and mix well. Cover and simmer for 10 – 15 minutes or until chicken cubes are cooked through.
Divide the steamed basmati rice among 4 dinner plates. Top each dinner plate with the Chicken with Summer Fresh Butter Chicken Fresh Sauce and sprinkle with 1 tablespoon of parsley or coriander. Serve with Naan bread and a green mixed salad.
3.1.09
Pan Fried Steak with Summer Fresh 3 Peppercorns Fresh Sauce
I used the Summer Fresh 3 Peppercorns Fresh Sauce as a finishing sauce for pan fried steak with roasted potatoes and peppers, the Mushroom Marsala Fresh Sauce as a finishing sauce for veal scaloppine with steamed green beans and mashed cauliflower, and the Cranberry Madeira Fresh Sauce as a finishing sauce for roasted pork loin with roasted brussel sprouts and sautéed mushroom.
The Summer Fresh Thai Curry Fresh Sauce was used to marinade tofu cubes and then stir-fried with snow peas, onions, mushrooms, peppers, and bok choy. I served them on a bed of Chinese noodles.
Although the five sauces were quite good and added a finishing touch to each dish, my favourite was the Summer Fresh Butter Chicken Fresh Sauce.
Visit the Summer Fresh web site for more information on their products.