Butter Chicken with Rice
PREP 15 MIN•COOK 30 MIN
DF
EF
GF
NS
NF
Number of servings
2
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
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.
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.
Add onion to hot saucepan and saute for 4-5 minutes to soften.
Stir through carrots, garlic and spices and cook for a few more minutes, stirring to prevent sticking.
Add passata and stock, bring to the boil and simmer gently for 5 minutes.
Add chicken, return to the boil and simmer gently for 5 minutes, or until chicken is cooked through. Adjust seasoning.
Remove from heat and stir through spinach and yogurt.
Divide chicken and rice between bowls and scatter with fresh coriander to serve.
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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