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Butter Paneer Curry

Butter Paneer Curry

with coriander and rice
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Get 50% off your first box!
Calories
: 
1018 kcal
Protein
: 
33.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
Serving amount

2 sachet(s)

North Indian Style Spice Mix

5 grams

Coriander

1 pack(s)

Passata

1 unit(s)

Onion

10 grams

Cashew Nuts

150 grams

Rice

200 grams

Paneer

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

Not included in your delivery

2 tbsp

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

Energy (kJ)4258 kJ
Energy (kcal)1018 kcal
Fat54.6 g
of which saturates30.8 g
Carbohydrate92.7 g
of which sugars16.9 g
Dietary Fiber5.9 g
Protein33.7 g
Salt3.2 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
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.
•Pot with Lid

Cooking steps

Make the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the coriander (stalks and all).
Soften the Onion
3
  • Place a large pot over medium heat with 2 tbsp butter (per 2P) and a drizzle of oil.
  • Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
  • Add the North Indian spice mix and korma paste and cook until fragrant, 1 min.
  • Season with salt and pepper.
Fry the Chicken
4
  • Add the chicken to the onion and season with salt and pepper.
  • Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed, add to the pan along with the onion and fry until golden all over, 5-8 mins.

Simmer the Sauce
5
  • Add the passata, creme fraiche and 25ml water (per 2P).
  • Simmer until sauce is slightly reduced, 7-9 mins.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the sauce needs loosening.

Garnish and Serve
6
  • Fluff up the rice with the fork and divide between bowls.
  • Serve the butter chicken alongside the rice.
  • Garnish with a sprinkling of cashews and coriander.
Meal right image

Explore Similar Recipes

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