Butter Chicken and Charred Garlicky Savoy Cabbage
with Peas, Basmati Rice and Flaked Almonds
- Mustard
- Milk
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
Butter chicken is a crowd-pleasing Indian dish, with a recognisable and delicious tomato and butter curried sauce. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.
Ingredients
150 grams
Basmati Rice
3 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains: Mustard)
30 grams
Tomato Puree
240 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
150 grams
Shredded Savoy Cabbage
120 grams
Peas
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt, then 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 curry paste, tomato puree and 2 thirds of the garlic. Cook, stirring, until fragrant, 1 min.
Next, pour the water for the sauce (see pantry for amount) into the pan of spices.
Stir through the diced chicken and chicken stock paste. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Bring to a boil, then lower the heat and simmer until the chicken is cooked through 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.
While the curry cooks, heat a drizzle of oil in another frying pan on medium heat.
When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Stir in the remaining garlic and stir fry for 1 min more.
Once cooked, remove from the heat.
Once the chicken is cooked, stir through the peas and creme fraiche. Bring to the boil and simmer until piping hot, 2-3 mins.
Stir through the butter (see pantry for amount) until melted, 1 min. Remove from the heat.
Add a splash of water to the curry if it's a little too thick. Stir through the mango chutney. Taste and season with salt and pepper if needed.
When everything's ready, fluff up the rice with a fork. Share the rice between your bowls and spoon over the butter chicken.
Top the curry with the charred garlicky cabbage and sprinkle over the flaked almonds to finish.
