Butter Chicken Curry & Rice Bar
with Roast Veggies & Yoghurt
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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;)
½ 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)
¼ cup
water (for the curry)
1 drizzle
white wine vinegar* (pantry)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice carrot and zucchini into thick rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• In a medium saucepan, heat the butter over medium heat. • 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. • 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!
• Meanwhile, roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mild North Indian spice blend with a drizzle of olive oil. Add the chicken and toss to coat.
• While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• To the pan with the chicken, add mild curry paste (see ingredients) and cook until fragrant, 1 minute. • Stir in coconut milk and the water (for the curry). Simmer until slightly reduced, 1-2 minutes.
• In a small bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season. • Bring everything to the table. • Build your own plate with basmati rice, butter chicken curry, roast veggies, zingy tomato, Greek-style yoghurt and crushed peanuts. • If you've selected an add on bundle, serve with pita bread and steamed lemon greens. Enjoy!
