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Butter Chicken Curry

Butter Chicken Curry

with coriander and rice

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Butter chicken is a popular, mild-flavoured dish in Indian cuisine. The butter in the recipe plays the crucial role of giving the spiced tomato sauce its beautifully rich and creamy texture.

Tags:Chef's Choice•Quick•Family Friendly
Allergens:Milk•Cashew nuts
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Sweetcorn

1 sachet

North Indian Style Spice Mix

5 g

Coriander

1 pack

Passata

1 piece

Onion

125 g

Creme Fraiche

(ContainsMilk)

10 g

Cashew Nuts

(ContainsCashew nutsMay be presentSesame, Cereals containing gluten, Peanut)

150 g

Rice

260 g

Diced Chicken Breast

Not included in your delivery

to taste

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)799 kcal
Energy (kJ)3343 kJ
Fat32.88 g
of which saturates17.54 g
Carbohydrate83.32 g
of which sugars14.05 g
Dietary Fiber2.42 g
Protein41.17 g
Cholesterol0 mg
Salt1.06 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Pot
•Lid
Instructions
Instructionsarrow up iconarrow up icon
1
  • Boil a large pot of salted water.
  • Once boiling add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. 
  • Halve, peel and chop the onion into small pieces.
  • Roughly chop the coriander (stalks and all).
  • Drain the sweet corn in a sieve.
2
  • Place a medium pan over medium heat with 2 tbsp butter (double for 4p).
  • Once pan is hot, add the diced chicken and season with salt and pepper.
  • Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Remove chicken from pan and set aside.
3
  • Add the onion to the butter remaining in the pan and fry until softened, stirring occasionally, 4-5 mins.
  • Add the North Indian spice mix and fry for 1 min. 
  • Add the sweet corn, passata and 100ml water (double for 4p). Simmer for 5-7 mins. 
  • Stir back in the chicken and half the creme fraiche and warm through. Add a splash of water if required.
4
  • Season the curry to taste with salt, pepper and sugar.
  • Serve the butter chicken alongside the rice.
  • Garnish with cashews, coriander and a dollop of remaining creme fraiche.