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Butter Chicken Breast and Turmeric Rice
Butter Chicken Breast and Turmeric Rice

Butter Chicken Breast and Turmeric Rice

with Peas and Flaked Almonds

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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.

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 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

Nutritional information

Energy (kJ)3337 kJ
Energy (kcal)798 kcal
Fat32.9 g
of which saturates14.6 g
Carbohydrate78.5 g
of which sugars12.7 g
Protein45.9 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Garlic Press

Instructions

Cook the Turmeric 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, 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).

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

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.

Butter Up
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 if needed.

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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