Butter Chicken Breast and Basmati Rice
with Peas and Flaked Almonds
This Butter Chicken Breast and Basmati Rice is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
2
Garlic Clove
50
Korma Curry Paste
(Contains Mustard)
30
Tomato Puree
260
Diced British Chicken Breast
10
Chicken Stock Paste
120
Peas
75
Creme Fraiche
(Contains Milk)
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Chilli Flakes
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
1
Sugar
20
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the korma style paste, tomato puree and garlic. Cook, stirring, until fragrant, 1 min.
Pour the water for the sauce (see pantry for amount) into the pan.
Stir through the diced chicken, chicken stock paste, and sugar (see pantry for amount).
Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once thickened, stir through the peas, creme fraiche and butter (see pantry for amount).
Cook until the butter has melted and everything’s piping hot, 1-2 mins.
Once the rice is cooked, use a fork to fluff it up.
Add a splash of water to the curry if it's a little too thick. Season with salt and pepper.
Share the rice between your bowls.
Top with the creamy butter chicken.
Finish with a sprinkling of flaked almonds and chilli flakes (add less if you'd prefer things milder) if you'd like.
Enjoy!
