When the appetising aromas of this butter chicken curry dish start to fill your kitchen, don’t be surprised to hear hungry cries of, “Hurry with the curry!”. That’s because the fragrances released from frying the onion, garlic, fresh ginger, and our special butter chicken spice mix for the curry base are sure to make anyone’s mouth water.
Simple Chicken Curry
Simple Chicken Curry
with fluffy basmati rice
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Chicken Spice Mix
- Cooked Chopped Tomato
- Cream
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Fresh Cream
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BEGIN WITH THE BASMATI
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE CHICKEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the chicken spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 200ml of water. Simmer until thickened, 13-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken again, 5-6 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener and seasoning.
GRUB’S UP!
Bowl up the curry and garnish with the chopped coriander. Serve alongside the steamy basmati rice. Wow, Chef!
White Basmati Rice - 100ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Chicken Spice Mix - 20ml
Cooked Chopped Tomato - 100g
Cream - 40ml
Fresh Coriander - 4g
BEGIN WITH THE BASMATI
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE CHICKEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the chicken spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, and 400ml of water. Simmer until thickened, 13-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken again, 6-7 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener and seasoning.
GRUB’S UP!
Bowl up the curry and garnish with the chopped coriander. Serve alongside the steamy basmati rice. Wow, Chef!
White Basmati Rice - 200ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Chicken Spice Mix - 40ml
Cooked Chopped Tomato - 200g
Fresh Cream - 80ml
Fresh Coriander - 8g
BEGIN WITH THE BASMATI
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE CHICKEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the chicken spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, and 600ml of water. Simmer until thickened, 13-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken again, 7-8 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener and seasoning.
GRUB’S UP!
Bowl up the curry and garnish with the chopped coriander. Serve alongside the steamy basmati rice. Wow, Chef!
White Basmati Rice - 300ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Chicken Spice Mix - 60ml
Cooked Chopped Tomato - 300g
Fresh Cream - 125ml
Fresh Coriander - 12g
BEGIN WITH THE BASMATI
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE CHICKEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the chicken spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, and 800ml of water. Simmer until thickened, 13-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken again, 7-8 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener and seasoning.
GRUB’S UP!
Bowl up the curry and garnish with the chopped coriander. Serve alongside the steamy basmati rice. Wow, Chef!
White Basmati Rice - 400ml
Free-range Chicken Mini Fillets - 600g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Chicken Spice Mix - 80ml
Cooked Chopped Tomato - 400g
Fresh Cream - 160ml
Fresh Coriander - 15g
Woolies Products in this dish
