Butter Chicken Breast and Turmeric Rice
with Peas and Flaked Almonds
- Mustard
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
This Butter Chicken Breast and Turmeric 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 grams
Basmati Rice
½ sachet(s)
Ground Turmeric
2 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains: Mustard)
30 grams
Tomato Puree
260 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
120 grams
Peas
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
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, ground turmeric (see ingredients for amount) and 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.
Next, pour the water for the sauce (see pantry for amount) into the pan of spices.
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 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.
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 if needed.
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, flavourful sauce, though some found it a bit mild and wanted more spice.
- Ease of prep: Quick and straightforward to make, with clear instructions that were easy to follow.
- Suggestions: Consider adding onions, peppers, or spinach for extra veg; some preferred coconut milk over crème fraîche.
- Portions: Several noted the chicken portion was small; adding vegetables can help bulk up the meal.
- Rice: The turmeric rice was a hit, adding a unique twist that many appreciated.
