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Butter Chicken Curry

Butter Chicken Curry

with coriander and rice

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:
Quick
Family Friendly
Allergens:
Milk
Cashew nuts
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Sweetcorn

1 sachet(s)

North Indian Style Spice Mix

5 grams

Coriander

1 pack(s)

Passata

1 unit(s)

Onion

125 grams

Creme Fraiche

(Contains Milk)

10 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

150 grams

Rice

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pot
Lid

Instructions

Get Prepped
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.
Fry the Chicken
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.
Make the Sauce
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.
Dish Up
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.