Butter Chicken and Basmati Rice
with Peas and Flaked Almonds
- Mustard
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
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.
Ingredients
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
Utensils
Instructions
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).
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, mild taste, though some found it a bit bland and wished for more spice or depth of flavour.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, with straightforward instructions that even novice cooks could follow.
- Suggestions: Consider adding onions, mushrooms, or other vegetables for more variety; some preferred chicken breast over thighs for better texture.
- Next-day meals: Several reviewers mentioned the dish reheated well, making tasty leftovers for lunch the following day.
- Portions: Some felt the chicken portion was too small, especially for families; adding extra protein or vegetables could help bulk up the meal.
