Comforting Butter Chicken Thighs

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1bunch coriander
• 1pcs chicken-style stock cubes
• 200ml coconut milk
• 50g tomato paste
• 300g free-range chicken thigh fillets
• 150g basmati rice
• 10g masala seasoning
• 400g diced tomatoes
• 125ml (½ cup) boiling water
• 15ml neutral-flavoured oil
• 20g butter
• 15ml sugar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Crush or finely chop the garlic. Pick the coriander leaves, then finely chop the stems. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve. Add the coconut milk and half the tomato paste* and whisk to combine.
2. Step 2 — Brown chicken
   Thinly slice the chicken into strips. Heat 1 tbs oil in a medium deep frypan over high heat. Stir-fry the chicken for 2 mins or until golden (the chicken won't be cooked through). Remove from the pan and reserve the pan.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Start curry
   While the rice is cooking, melt 20g butter in the reserved pan over medium-high heat. Cook the onion, stirring occasionally, for 7-8 mins until caramelised.
5. Step 5 — Cook curry
   Add the garlic, coriander stems and masala seasoning to the onion and reduce the heat to medium. Cook, stirring, for 1-2 mins until fragrant. Stir in the chicken, coconut milk mixture, half the tomatoes* and 3 tsp sugar and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the chicken is cooked through and the sauce is slightly thickened.
6. Step 6 — Get ready to serve
   Taste the curry, then season with salt and pepper. Fluff the rice with a fork. Divide the rice and curry among bowls. Scatter over the remaining coriander to serve.

Allergens

Milk, Sulphites