Butter Chicken
- Serves 4
- Prep time: 5 mins | Cooking time: 20 mins
This recipe uses the Butter Chicken Simply Dinner meal kit from PAK'nSAVE. Browse all recipes here.
Dinner's in the bag with our easy Simply Dinner meal kit to feed 4, available at selected PAK'nSAVE stores. This simple take on a Kiwi favourite can be on the table in less that 30 minutes! All the ingredients, including Annabel’s Go To Butter Curry Sauce is in the bag.
Recipe by: Annabel Langbein
Ingredients
1½ cups rice
water
1 large potato
500g Annabel’s Go To Butter Curry Sauce
400g chicken breast
salt and pepper
naan bread
Each meal kit include all the main ingredients, including a unique sauce and an easy-to-follow recipe for a quick, easy, and convenient weeknight dinner solution.
Method
Preheat oven to 180°C conventional, 160°C fanbake.
Place rice in a large pot with 2 ¼ cups water and a little salt. Bring to a boil over a high heat, stir, then cover and reduce to lowest heat. Cook for 13 minutes then turn off the heat and allow to stand without lifting the lid.
Dice potato into 1.5 cm pieces. Place in a medium pot with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer and cook for 8 minutes. Add Annabel’s Go To Butter Curry Sauce and bring to a simmer.
While vegetables are cooking, cut chicken into cubes (4-5cm) and season with salt and pepper.
Add chicken to sauce, cover and simmer for 10 minutes or until chicken is fully cooked through. Check seasoning and adjust to taste with salt and pepper.
While chicken is cooking, place naan bread on an ovenproof dish or tray. Heat for around 5 minutes.
To serve:
Fluff the rice with a fork. Divide between 4 bowls and top with the butter chicken. Serve the hot naan on the side. Enjoy!
Optional:
If using baby spinach, tip a bag of spinach into the curry just before serving and stir until wilted. Garnish with plain yoghurt and chopped coriander, if using.