No-Fuss Butter Chicken

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs spring onion
• 2clov garlic
• 300g chicken thigh fillets
• 10g masala seasoning
• 50g tomato paste
• 400g diced tomatoes
• 200ml coconut milk
• 150g basmati rice
• 10ml vegetable oil
• 20g butter
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Peel the sweet potato, then cut into 2cm chunks. Thinly slice the spring onion. Thinly slice the garlic. Cut the chicken into quarters. Fill a medium saucepan three-quarters full with water and bring to the boil for the rice.
2. Step 2 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2 mins or until browned. Add the garlic, masala seasoning, 1½ tbs tomato paste* and 20g butter and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer curry
   Add the sweet potato, half the tomatoes*, 60ml (¼ cup) coconut milk, ½ tsp sugar and 60ml (¼ cup) water to the chicken mixture. Bring to a simmer, then reduce the heat to low. Cover and cook, stirring occasionally, for 18 mins or until the sauce is slightly reduced, the chicken is cooked through and the sweet potato is tender. Remove the pan from the heat.
4. Step 4 — Cook rice
   Meanwhile, cook the rice in the pan of boiling water for 12 mins or until tender. Drain.
5. Step 5 — Serve up
   Taste the butter chicken, then season with salt and pepper. Divide the rice and butter chicken among bowls. Scatter over the spring onion, drizzle with 2 tbs coconut milk* and enjoy!
6. Step 6 — Make it yours
   Like it crunchy? Scatter the butter chicken with chopped cashews or slivered almonds, if you have some on hand.

Allergens

Milch, Sulfit