Project Description

Butter Chicken Curry With Coriander Rice

CALORIES

498

PROTEIN

52 Grams

CARBOHYDRATES

30 Grams

FATS

19 Grams

The Recipe

STARTING GUIDE
  • Prep Time: 10 mins

  • Cooking Time: 25 Mins

  • Total Time: 35 Mins

  • Serves: 4 Servings

  • Calories: 498

  • Fat: 19g

  • Carbs: 30g

  • Protein: 52g

INGREDIENTS
  • 2 Chicken Stock Pots

  • 250g Basmati Rice (Uncooked Weight)

  • 2 Tbsp Garam Masala

  • 15g Ginger

  • 2 Tsp Ground Coriander

  • 20g Fresh Turmeric

  • 20g Fresh Coriander

  • 800g Diced Chicken

  • 2 Garlic Cloves

  • 64g Tomato Puree

  • 80g Clotted Cream

  • 1 Tbsp Olive Oil

  • 10g Lighter Lurpak (Or other butter)

GUIDE / INSTRUCTIONS
  • Add the basmati rice and 600ml of cold water to a saucepan with a lid on and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook, covered for 10 mins – when cooked remove from the heat and keep covered until serving.

  • Add your diced chicken to a bowl with the ground coriander, 2 tsp of garam masala (save the rest for later!), a good pinch of salt and give it a good mix until all your chicken is coated.

  • Heat a large, wide based pan with your olive oil over a medium-high heat, once hot and your chicken and cook for 4 mins, turning occasionally until your chicken is browned. When cooked transfer your chicken to a plate, saving the pan for later.

  • Boil a kettle. Peel and finely dice your red onion. Return your pan to a medium-high heat with 10g of butter, once the butter has melted add the diced onion with a pinch of salt and cook for 5 mins until the onion starts to caramelise.

  • Peel and finely chop both your ginger and garlic. Once the onions have softened add your ginger, garlic, ground turmeric, tomato puree and garam masala and cook off for 1 minute until fragrant.

  • Add your two chicken stock pots and 450ml of boiled water to the mix along with your browned chicken, cover and cook for a further 4-5 mins until the sauce has thickened to a curry like consistency.

  • Whilst the sauce is thickening, chop up your coriander finely (including the stalks). fluff your cooked rice with a fork and stir through 3/4 of your coriander (saving some to garnish) and season with salt.

  • Once the sauce has thickened and your chicken is cooked remove the pan from the heat and stir through the clotted cream.

  • Serve your Butter Chicken over the Coriander Rice, and garnish with your remaining coriander leaves and enjoy! I like my curry with a naan bread, so would also recommend this but don’t forget to add this to the calories.

NOTES

Recipe by @victorias_getpeachy