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Butter chicken with coconut rice
Butter chicken with coconut rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a comforting butter chicken curry with aromatic coconut rice.
Ingredients:
  • 500g RSPCA Approved Chicken Thigh Fillets, coarsely chopped
  • 1 zucchini, thinly sliced
  • 1/2 small cauliflower, cut into florets
  • 485g jar Butter Chicken Cooking Sauce
  • 40g shredded coconut
  • 40g almond
  • 125.00 ml coriander leaves
  • 1 long red chilli, thinly sliced (optional)
  • 300g rice
  • 750ml chicken stock
  • 165ml can coconut milk
Instructions:
  • In a medium saucepan, bring together rice, stock, and coconut milk. Let it come to a boil, then lower the heat. Cover and let it simmer for 12 mins until the liquid is absorbed. Finally, set it aside covered for 5 mins before serving.
  • Heat oil in a large saucepan over high heat. Brown chicken in 2 batches until golden brown. Add zucchini and cauliflower and cook until vegetables soften. Stir in butter chicken sauce, bring to a boil, then simmer until everything is cooked through. Season to taste.
  • Mix together the coconut, almond, coriander, and optional chilli in a bowl. Serve the rice and curry in individual bowls and top with the coconut mixture.

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