Butter Chicken Curry
with coriander and rice4.5(2.8K)
Calories
:Â
799 kcalProtein
:Â
41.2g proteinTotal
:Â
25 minutesDifficulty
:Â
EasyQuick
Family Friendly
Allergens:
- Milk
- Cashew nuts
- Sesame
- Cereals containing gluten
- Peanut
- May contain traces of allergens
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.
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
Cashews
(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Peanut)
150 grams
Rice
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)799 kcal
Energy (kJ)3342.9 kJ
Fat32.9 g
of which saturates17.5 g
Carbohydrate83.3 g
of which sugars14 g
Dietary Fiber2.4 g
Protein41.2 g
Salt1.1 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
Cooking steps
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.
