Butter Chicken with Broccoli Rice

Butter Chicken with Broccoli Rice

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 25, 2018.
Order Now
Order Now

You can prepare the butter chicken curry ahead of time and store, in an airtight container, in the fridge to help save time on the night and allow the Indian flavours to really develop. Just cook your broccoli rice fresh! If the sauce thickens too much, stir through 1-2 tablespoons of water at end to loosen.

Ingredients

Broccoli Rice

  • 1 cup basmati rice
  • 1½ cups water
  • 1 broccoli
  • 1 carrot

Butter Chicken

  • 550g chicken breasts
  • 1 tablespoon butter chicken spice mix
  • Pinch of chilli flakes (optional, adults)
  • 1½ teaspoons finely grated ginger *
  • 1 teaspoon salt
  • 2½ tablespoons butter
  • ½ brown onion, thinly sliced
  • 1 clove garlic, minced
  • 1 cup cream
  • ½ cup milk
  • 70g tomato paste
  • ¼ teaspoon GF vinegar (e.g. white wine, red wine, cider)
  • 1 teaspoon GF sweet chilli sauce
  • 1 courgette, grated

Steps

  1. Bring a full kettle to the boil. Prepare vegetables. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to low and cook for 12 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 and dice 2cm. Place in a medium 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 large fry-pan on medium heat. Cook onion for 3-4 minutes, until soft but not coloured. Add garlic and cook a further 1 minute. Add chicken and cook for 3-5 minutes, until golden brown and almost cooked through.
  4. Add cream, milk, tomato paste, vinegar, sweet chilli sauce and courgette, and stir to combine. Bring to a simmer then reduce heat to low-medium and simmer for about 5 minutes, until chicken is cooked through and the sauce has thickened slightly.
  5. While butter chicken sauce is cooking, finely dice broccoli stalk and florets, and grate carrot. Place broccoli in a medium, heat-proof, bowl and cover with boiling water and a plate. Leave for 5-6 minutes then drain. Add to pot with cooked rice, along with carrot. Season and mix to combine.
  6. To serve, spoon broccoli rice onto plates and top with butter chicken.