Butter chicken, tikka sauce, rice
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Chicken maryland fillets
PANTRY STAPLES: Cooking oil
ALLERGENS: Onion, garlic, nuts, dairy
Curry sauce: Ingredients: Ginger, garlic, oil, onion, spices, tomato, butter, cashews, sour cream, milk, sugar, mustard oil, canola oil. Contains: Onion, garlic, dairy, nuts
1. Prepare the ingredients: Wash the vegetables. Slice the cucumber. Cut the tomato into wedges. Separate the broccoli florets. Pick the coriander leaves. Dice the chicken.
2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. 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 the rice through a sieve.
3. Cook the curry: Heat a splash of oil in a medium frying pan over medium heat. Cook the chicken for one minute or until browned then add the broccoli and the curry sauce. Cook, stirring, for six minutes or until the broccoli is just tender and the chicken is cooked through.
4. To serve: Divide the rice, curry, tomato, cucumber and coriander between serving plates.