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How to make Butter chicken with turmeric rice

Yield = 4
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 40g butter
  • 2 brown onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon MasterFoods Ground Turmeric
  • 750g Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm-thick strips
  • 1 red capsicum, coarsely chopped
  • 2 tablespoons tomato paste
  • 175g pkt MasterFoods Butter Chicken Recipe Base
  • 2/3 cup (160ml) light thickened cream
  • Slivered almonds, toasted, to serve
  • Coriander leaves, to serve
  • Greek yoghurt, to serve
  • Naan bread, to serve

Turmeric rice

  • 1 1/2 cups (300g) SunRice Jasmine Rice
  • 20g butter
  • 1 cinnamon stick or quill
  • 4 cardamom pods
  • 6 whole cloves
  • 1/2 teaspoon MasterFoods Ground Turmeric

Method

  • Step 1 To make the turmeric rice, place the rice in a small bowl. Cover with water. Set aside for 15 mins to soak. Rinse until water runs clear. Drain. Heat the butter in a saucepan over medium heat. Add cinnamon, cardamom and cloves. Cook, stirring, for 1 min or until aromatic.
  • Step 2 Add rice and turmeric. Cook, stirring, for 1 min or until rice is lightly toasted. Add 1 3/4 cups (435ml) water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 mins or until the liquid is absorbed. Set aside, covered, for 10 mins.
  • Step 3 Meanwhile, heat the butter in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 mins or until soft. Add the turmeric and chicken. Cook for 5 mins or until chicken starts to brown. Add the capsicum and cook for 2 mins or until capsicum softens slightly.
  • Step 4 Stir in the tomato paste and recipe base. Cook, stirring, for 1 min. Add the cream. Simmer for 5 mins or until the chicken is cooked through.
  • Step 5 Divide rice and curry among serving bowls. Top with almonds and coriander. Serve with yoghurt and naan bread.