Butter Chicken with Coriander Rice

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 35 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            Garam masala (1tbsp)

+            
+              Ground coriander (1tsp)
+            

+            
+              White basmati rice (130g)
+            

+            
+              Ground turmeric (1tsp)
+            

+            
+              Cornish clotted cream (40g) †
+            

+            
+              Fresh root ginger (15g)
+            

+            
+              Chicken stock mix (5.5g)
+            

+            
+              British chicken breast portions (2pcs)
+            

+            Coriander (10g)

+            Garlic clove x2

+            Tomato paste (32g)

+          

+ + +

+ +

+ + + + +

Directions

+            Brown onion

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            
+              1. Take your chicken out of the fridge, open the packet and let it
+              air
+            

+            
+              Add your basmati rice and 300ml [390ml] [600ml] cold water to a
+              pot with a lid and bring to the boil over a high heat
+            

+            
+              Once boiling, reduce the heat to very low and cook, covered, for
+              10-12 min or until all the water has absorbed and the rice is
+              cooked
+            

+            
+              Once cooked, remove from the heat and keep covered
+            

+            
+              2. Cut your chicken breast portion[s] into large, bite-sized
+              pieces
+            

+            
+              Combine the chopped chicken with your ground coriander, 1 tsp [1
+              1/2 tsp] [2 tsp] garam masala (save the rest for later!) and a
+              generous pinch of salt in a large bowl– this is your coated
+              chicken
+            

+            
+              3. Heat a large, wide-based pan (preferably non-stick with a
+              matching lid) with a drizzle of vegetable oil over a high heat
+            

+            
+              Once hot, add the coated chicken and cook for 5-6 min, turning
+              occasionally until the chicken is browned
+            

+            
+              Once done, transfer the browned chicken to a plate (reserve the
+              pan for later!)
+            

+            4. Boil half a kettle

+            Peel and finely dice your brown onion[s]

+            
+              Return the reserved pan to a medium heat with 1 tbsp [1 1/2 tbsp]
+              [2 tbsp] butter
+            

+            
+              Once the butter has melted, add the diced onion with a pinch of
+              salt and cook for 5 min or until softened and starting to
+              caramelise
+            

+            
+              5. Peel (scrape the skin off with a teaspoon) and finely chop (or
+              grate) your ginger
+            

+            Peel and finely chop (or grate) your garlic

+            
+              Once softened, add the chopped ginger, chopped garlic, ground
+              turmeric, tomato paste and remaining garam masala to the pan and
+              cook for 1 min or until fragrant
+            

+            
+              Add your chicken stock mix, then add 250ml [325ml] [450ml] boiled
+              water
+            

+            
+              6. Return the browned chicken to the pan and cook, covered, for
+              5-6 min or until the sauce has thickened to a curry-like
+              consistency and the chicken is cooked through (no pink meat!)
+            

+            
+              Meanwhile, chop most of your coriander finely, including the
+              stalks (save a few leaves for garnish!)
+            

+            
+              Fluff the basmati rice with a fork, stir through the chopped
+              coriander and season with salt – this is your coriander rice
+            

+            
+              7. Once the chicken is cooked, remove the pan from the heat and
+              stir in your clotted cream – this is your butter chicken
+            

+            Serve the butter chicken over the coriander rice

+            Garnish with the reserved coriander leaves

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 781 kJ 2289 kJ 185 + kcal 544 kcal
Fat 5.5 g 16.0 g
of which saturates 2.9 g + 8.4 g
Carbohydrate 19.7 g 57.6 g
of which sugars 1.9 g + 5.6 g
Fibre 1.7 g 4.9 g
Protein 13.4 g 39.1 g
Salt + 0.27 g 0.80 g +

+ +