Butter Chicken with Rice

PREP 15 MIN
•
COOK  30 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1⁄4 cup (50g) brown rice rinsed

1⁄2 cup (125ml) water

1⁄4 tsp salt

2 tsp butter (or dairy-free alternative)

300g skinless chicken breast 2cm diced

1 onion finely chopped

2 carrots (medium) diced

2 garlic cloves finely chopped

1 tbs ground garam masala

1⁄2 tsp ground chilli or to taste

1⁄2 tsp ground turmeric

1 cup (250g) tomato passata

1⁄2 cup (125ml) chicken stock

salt & pepper, to taste

2 cups (80g) baby spinach leaves

1⁄4 cup (60g) Greek yogurt (or dairy-free alternative)

2 sprigs of fresh coriander

Methodbased on 2 servings
1

Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.

2

Melt butter in a large non-stick saucepan over medium heat and saute chicken for a few minutes to brown. Remove from saucepan and set aside.

3

Add onion to hot saucepan and saute for 4-5 minutes to soften.

4

Stir through carrots, garlic and spices and cook for a few more minutes, stirring to prevent sticking.

5

Add passata and stock, bring to the boil and simmer gently for 5 minutes.

6

Add chicken, return to the boil and simmer gently for 5 minutes, or until chicken is cooked through. Adjust seasoning.

7

Remove from heat and stir through spinach and yogurt.

8

Divide chicken and rice between bowls and scatter with fresh coriander to serve.

Nutritional Informationper serving

Energy (kJ)

1776 kJ / 423 cals

Protein

41.6 g

Fat

11.4 g

Sat. Fat

5.6 g

Carbs

34.5 g

Sugar

13 g

Fiber

7.6 g

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