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Butter Chicken and Basmati Rice

Butter Chicken and Basmati Rice

Butter Chicken and Basmati Rice

with Peas and Flaked Almonds

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This Butter Chicken and Basmati Rice is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Mustard

•Milk

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

2

Garlic Clove**

50

Korma Curry Paste

(Contains: Mustard)

30

Tomato Puree

210

Diced British Chicken Thigh

10

Chicken Stock Paste

120

Peas

75

Creme Fraiche

(Contains: Milk)

15

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1

Chilli Flakes

Not included in your delivery

300

Water for the Rice

150

Water for the Sauce

1

Sugar

20

Butter

Nutritional information

Energy (kcal)816 kcal

Energy (kJ)3416 kJ

Fat40.6 g

of which saturates16.9 g

Carbohydrate78.2 g

of which sugars12.6 g

Protein38.2 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Fork

Instructions

Cook the Rice

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Build the Flavour

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the korma style paste, tomato puree and garlic. Cook, stirring, until fragrant, 1 min.

Poach the Chicken

3

Pour the water for the sauce (see pantry for amount) into the pan.

Stir through the diced chicken, chicken stock paste, and sugar (see pantry for amount).

Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Time for Butter

4

Once thickened, stir through the peas, creme fraiche and butter (see pantry for amount).

Cook until the butter has melted and everything’s piping hot, 1-2 mins.

Finishing Touches

5

Once the rice is cooked, use a fork to fluff it up.

Add a splash of water to the curry if it's a little too thick. Season with salt and pepper.

Serve Up

6

Share the rice between your bowls.

Top with the creamy butter chicken.

Finish with a sprinkling of flaked almonds and chilli flakes (add less if you'd prefer things milder) if you'd like.

Enjoy!

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