Butter Chicken with Brown Rice

Butter Chicken with Brown Rice

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 29, 2017.
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You can prepare the butter chicken curry ahead of time and store in an airtight container in the fridge. This will help to save time on the night and allow the Indian flavours to really develop, just cook your rice fresh! If the sauce thickens too much, stir through 1-2 tablespoons of water at end to loosen.

Ingredients

Brown Rice

  • ½ cup brown rice
  • ¾ cup water

Butter Chicken

  • 150g chicken breast
  • 1 teaspoon butter chicken spice mix
  • Pinch of chilli flakes (optional)
  • ½ teaspoon finely grated ginger
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ¼ red onion, thinly sliced
  • 1 clove garlic, minced
  • ½ cup milk
  • ¼ cup sour cream
  • ¼ cup chicken or vegetable stock
  • ½ tablespoon tomato paste
  • ½ teaspoon vinegar (e.g. white wine, red wine, cider)
  • 1 teaspoon mild sweet chilli sauce
  • ½ cup frozen peas
  • 1 handful rocket leaves

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to low and cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice is cooking, pat chicken dry with paper towels and dice 2cm. Place chicken in a small bowl, along with butter chicken spice mix, chilli flakes (if using), ginger and salt. Season with pepper and toss to coat chicken.
  3. Heat butter in a small fry-pan on medium heat. Cook onion for about 2 minutes, until soft but not coloured. Add garlic and cook a further 1 minute.
  4. Add chicken and cook for 3-4 minutes, until golden brown and almost cooked through.
  5. Add milk, sour cream, stock, tomato paste, vinegar, sweet chilli sauce and peas and stir to combine. Bring to a simmer then reduce heat to low and simmer for 5-6 minutes, stirring occasionally, until chicken is cooked through and the sauce has thickened slightly. Add rocket and stir through curry.
  6. To serve, spoon ¾ cup of cooked brown rice into a bowl and top with butter chicken.

Nutritional Information

Energy 2661 kj
636 kcal
Protein 49.8g
Carbohydrate 57.2g
Fat 22.4g