Butter chicken curry with broccoli & basmati rice

25 MIN
Favourite

INGREDIENTS:

Serving amount:
  • 2 chicken thigh fillets
  • 1 basmati rice sachet
  • 1 coconut cream carton
  • 1 khorma curry paste
  • 1 tomato polpa can
  • 1 garam masala sachet
  • 1 slivered almonds sachet
  • 1 broccoli
  • 1 tomato
  • 1 cucumber
  • 1 red onion *
  • 1 coriander bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt, butter, sugar

Allergens: Garlic, onion, nuts (almond)

Chef's note: This dish was created by accident in Delhi when a chef mixed leftover tandoori chicken in a rich tomato and butter sauce. 

* Use half of the onion provided.


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Method:

1. Prepare the ingredients

Wash the vegetables. Slice the cucumber. Cut the tomato into wedges. Separate the broccoli florets. Pick the coriander leaves. Finely dice the onion. Cut the chicken into 2cm pieces.

2. Toast the almonds

Toast the almonds in a dry frying pan or in a moderate oven until lightly browned. 

3. Cook the rice

Place the rice in a bowl and wash with cold water. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

4. Brown the chicken

Meanwhile, heat a splash of oil in a saucepan over high heat. Cook the chicken, in batches, for 3 minutes or until golden. Remove the chicken from the pan, keep the pan to make the sauce. 

5. Cook the onion

Heat a splash of oil in the same saucepan over medium-low heat. Add the onion and cook for 5 minutes or until soft and browned. Add tomato polpa and cook for 5 minutes or until the sauce has reduced.

6. Cook the curry paste

Add the curry paste and garam masala and cook for 2 minutes. 

7. Cook the chicken and broccoli

Add 2 teaspoons of butter per person and the coconut cream, cook for 2 minutes or until the sauce is combined. Add the broccoli florets and chicken and cook for a further 5 minutes, stirring, until the chicken is cooked. Add salt and a pinch of sugar to taste.

8. To serve

Divide the rice and the curry between serving bowls. Serve with the tomato wedges and the cucumber slices. Sprinkle with the coriander leaves and the toasted almonds.