Butter Chicken Curry & Rice Bar
with Roast Veggies & Yoghurt
- Milk
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Create your perfect curry bowl for dinner tonight with butter chicken, roast veggies and fluffy rice and all your favourite toppings - like zingy tomato, crushed peanuts and Greek-style yoghurt. Fresh, customisable and full of flavour!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1
Carrot
330 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Ā½ packet
Mild Curry Paste
1
Tomato
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
Ā¼ cup
water (for the curry)
1 drizzle
white wine vinegar* (pantry)
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. Slice carrot and zucchini into thick rounds. ā¢ Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. ā¢ Spread out evenly, then roast until tender, 20-25 minutes.
ā¢ In a medium saucepan, heat the butter over medium heat. ā¢ Add the water (for the rice) and bring to the boil. Add basmati rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. ā¢ Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
ā¢ Meanwhile, roughly chop tomato. ā¢ Cut chicken thigh into 2cm chunks. ā¢ In a medium bowl, combine Mild North Indian spice blend with a drizzle of olive oil. Add the chicken and toss to coat.
ā¢ While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
ā¢ To the pan with the chicken, add mild curry paste (see ingredients) and cook until fragrant, 1 minute. ā¢ Stir in coconut milk and the water (for the curry). Simmer until slightly reduced, 1-2 minutes.
ā¢ In a small bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season. ā¢ Bring everything to the table. ā¢ Build your own plate with basmati rice, butter chicken curry, roast veggies, zingy tomato, Greek-style yoghurt and crushed peanuts. ā¢ If you've selected an add on bundle, serve with pita bread and steamed lemon greens. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the mild, complex spices, though some found it didn't taste like traditional butter chicken.
- Ease of prep:Ā Customers praised the simple steps and ease of cooking, with some finding it fun to assemble.
- Suggestions:Ā Several recommended adding extra chilli for more heat or a cornflour slurry to thicken the sauce.
- Leftovers:Ā The curry's flavour improved on the second day, with some playfully arguing over who got the leftovers.
- Portions:Ā Most found servings generous, easily feeding a family, though a few wanted more chicken per person.
