Butter Chicken Curry With Coriander RiceBrad Thurston2021-08-17T15:03:26+00:00
Butter Chicken Curry With Coriander Rice
Prep Time: 10 mins
Cooking Time: 25 Mins
Total Time: 35 Mins
Serves: 4 Servings
2 Chicken Stock Pots
250g Basmati Rice (Uncooked Weight)
2 Tbsp Garam Masala
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.
Recipe by @victorias_getpeachy