Easy Butter Chicken
Servings
4serves
Servings
4serves
Ingredients
  • 400grams chicken thigh fillets
  • 1 brown onion
  • 2cloves garlic
  • 2tsp ground turmeric
  • 1tbsp curry powder
  • 2tsp tomato paste
  • 1tbsp extra virgin olive oil
  • 1/3cup liquid chicken stocksalt reduced
  • 1cup reduced fat coconut milk
  • 1/2cup basmati riceuncooked
  • 2cups green beanstrimmed
  • 2cups broccoli
  • 1/3cup fresh corianderchopped
Instructions
  1. Cut the chicken into pieces.
  2. In a blender or food processor, puree together the onion, garlic, turmeric, curry powder and tomato paste until smooth. Add a splash of water if needed to bring together.
  3. Heat the oil in a frying pan and brown the chicken. Add the pureed spice mix and stir for a few minutes.
  4. Add the stock and deglaze pan (allow the stock to combine with all the spices and remove any stuck to bottom of pan). Then add the coconut milk. Reduce heat to a simmer and cook for about 20-25 minutes, until chicken is tender.
  5. Meanwhile, cook rice according to packet directions. Cut broccoli into florets and steam with the beans on the stovetop or in the microwave until tender crisp.
  6. Serve butter chicken with rice, steamed greens and a sprinkle of chopped coriander.
Recipe Notes

446 calories per serve.

Print Recipe
Easy Butter Chicken
Easy-to-make butter chicken with rice and greens
Cuisine Asian
Servings
serves
Ingredients
  • 400 grams chicken thigh fillets
  • 1 brown onion
  • 2 cloves garlic
  • 2 tsp ground turmeric
  • 1 tbsp curry powder
  • 2 tsp tomato paste
  • 1 tbsp extra virgin olive oil
  • 1/3 cup liquid chicken stock salt reduced
  • 1 cup reduced fat coconut milk
  • 1/2 cup basmati rice uncooked
  • 2 cups green beans trimmed
  • 2 cups broccoli
  • 1/3 cup fresh coriander chopped
Cuisine Asian
Servings
serves
Ingredients
  • 400 grams chicken thigh fillets
  • 1 brown onion
  • 2 cloves garlic
  • 2 tsp ground turmeric
  • 1 tbsp curry powder
  • 2 tsp tomato paste
  • 1 tbsp extra virgin olive oil
  • 1/3 cup liquid chicken stock salt reduced
  • 1 cup reduced fat coconut milk
  • 1/2 cup basmati rice uncooked
  • 2 cups green beans trimmed
  • 2 cups broccoli
  • 1/3 cup fresh coriander chopped
Easy-to-make butter chicken with rice and greens
Instructions
  1. Cut the chicken into pieces.
  2. In a blender or food processor, puree together the onion, garlic, turmeric, curry powder and tomato paste until smooth. Add a splash of water if needed to bring together.
  3. Heat the oil in a frying pan and brown the chicken. Add the pureed spice mix and stir for a few minutes.
  4. Add the stock and deglaze pan (allow the stock to combine with all the spices and remove any stuck to bottom of pan). Then add the coconut milk. Reduce heat to a simmer and cook for about 20-25 minutes, until chicken is tender.
  5. Meanwhile, cook rice according to packet directions. Cut broccoli into florets and steam with the beans on the stovetop or in the microwave until tender crisp.
  6. Serve butter chicken with rice, steamed greens and a sprinkle of chopped coriander.
Recipe Notes

446 calories per serve.