Butter Chicken
This dish is so simple and delicious - perfect for an easy mid-week dinner!
Serves
4
Prep
10 mins
Cook
20 mins
Method
- Heat the oil in a medium saucepan. Finely dice the onion. Pan-fry for 3 minutes over medium heat until soft and brown, then set aside.
- Cook any additional vegetables to your liking and set aside.
- Season the chicken breast with salt and pepper. Brown in the saucepan. Add the simmer sauce and bring to the boil, then reduce heat. Add the onion to the sauce and simmer uncovered for 15 - 20 minutes, until the chicken is cooked and the sauce has reduced slightly.
- Remove from the heat and stir through the coconut milk.
- Prepare the rice according to packet instructions.
- Serve the butter chicken over rice, with naan bread and yoghurt on the side. Enjoy!
Ingredients
- 800g skinless chicken breasts, cut into bite-sized pieces
- 1 Onion
- 2-3 tbsp Cooking oil
- 250g Basmati rice
- 485g Butter chicken simmer sauce
- 400ml Coconut milk
- 100g yoghurt to serve
- Salt and pepper to taste
- Optional:
- Naan bread to serve
- Add vegetables as desired
