Butter chicken
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Enjoy creating this creamy, moreish dish full of delicious spices and buttery flavours.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely sliced
Fresh ginger
1 tsp, finely grated
Skinless chicken breast
500 g, cut into 3cm pieces
Garam masala
2 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Dried chilli flakes
⅓ tsp
Tomato passata
2 cup(s), (520g)
Pumpkin
600 g, peeled, cut into 2cm pieces
Reduced-fat evaporated milk
¼ cup(s), (60ml)
Pappadum, uncooked
8 individual, (8 x 10g)
English spinach
1 bunch(es), trimmed, roughly chopped
Frozen green peas
1 cup(s), (120g)
Cooked basmati rice
2 cup(s), (340g)
Fresh coriander
2 tbs, leaves to serve
Instructions
1
Heat the oil in a saucepan over medium heat. Cook the onion, garlic and ginger, stirring, for 3 minutes or until soft. Add the chicken and cook, stirring, for 1 minute. Add the garam masala, cumin, coriander and chilli flakes and cook, stirring, for 1 minute or until the chicken is well coated in spice. Add the passata and pumpkin. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Stir in the milk.
2
Meanwhile, cook the pappadums in the microwave following packet instructions.
3
Cook the spinach and peas in a saucepan of boiling water for 2 minutes. Drain.
4
Divide rice, curry, spinach and peas among serving plates. Serve with the pappadums.
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