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Butter Chicken

Serves  4
Prep time: 5-10 mins
Cooking time: 15 mins

Looking for a healthier twist on your fave curry?



  • 1 tbsp oil
  • 1 onion, peel and diced
  • 2 large carrots, peeled and sliced
  • 3 tbsp butter chicken curry paste
  • 500g skinless chicken breast or thighs, cut into 3cm chunks
  • 1 can tomatoes
  • 1 can coconut milk or 4 tbsp sour cream or natural yoghurt
  • Optional extra: 1 cup of frozen peas or green beans
  • Rice to serve
View the method
  1. Heat the oil in a nonstick pan and fry the onion and carrot over a medium heat until soft.
  2. Add the chicken chunks and cook for 5 minutes, stirring occasionally until all sides of the chicken are lightly browned.
  3. Add the curry paste and cook for a few minutes until fragrant.
  4. Add the canned tomatoes and if you are using coconut milk, add that also. If you are using peas/beans add those in now too. If you are using sour cream or yoghurt, just add ¼ cup of water or chicken stock at this point as you will need to stir the sour cream/yoghurt in later.
  5. Simmer over a low heat for around 10 minutes or until chicken is cooked through. If are using sour cream/yoghurt, stir through at the end and allow to heat through gently for 2-3minutes to make the sauce go creamy.

Serve with rice and ideally some extra veg!

Recipe by NZ Registered Nutritionist Claire Turnbull, Director of Mission Nutrition
Find more inspiration and healthy ideas from Claire on Facebook and Instagram

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