eCook Meal
Butter Chicken Mince Curry
with naan bread & fluffy rice
Nothing quite satisfies the taste buds like a flavourful butter chicken curry. Sided with rice, buttery garlic naan bread, and a refreshing sambal. Now go on, hurry and start the curry!
Serving guide
Choose your portion size.
RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid 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.
PREP
Peel ½ the Onion and roughly dice. Peel and grate the Garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN Chicken
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until soft, 3-4 minutes (shifting occasionally). Add ¾ of the grated Garlic, the grated ginger, and the butter Chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 50ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining Onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
Garlic NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining Garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter Chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid 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.
PREP
Peel the Onion and roughly dice. Peel and grate the Garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN Chicken
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until soft, 3-4 minutes (shifting occasionally). Add ½ the grated Garlic, the grated ginger, and the butter Chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 100ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining Onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
Garlic NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining Garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter Chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.
RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid 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.
PREP
Peel 1½ of the onions and roughly dice. Peel and grate the Garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN Chicken
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add ½ the grated Garlic, the grated ginger, and the butter Chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 150ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining Onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
Garlic NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining Garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter Chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid 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.
PREP
Peel the onions and roughly dice. Peel and grate the Garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN Chicken
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add ½ the grated Garlic, the grated ginger, and the butter Chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 200ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining Onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
Garlic NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining Garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter Chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R285.81
for 4 servings · R71.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Butter Chicken Spice needs 80 mlButter Chicken Spice Blend 75 g R50.99 · whole pack (size can't be divided)R50.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Naan Breads needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butter Chicken Mince Curry?
The preparation time for Butter Chicken Mince Curry with naan bread & fluffy rice is between 25 and 35 minutes.
What is the total time required to make Butter Chicken Mince Curry with naan bread & fluffy rice?
The total time required to make Butter Chicken Mince Curry with naan bread & fluffy rice is between 30 and 35 minutes.
How many servings does Butter Chicken Mince Curry provide?
4 servings
What are the main ingredients in Butter Chicken Mince Curry?
Butter Chicken Spice, Chicken, Chicken Mince, Cream, Fresh Coriander, Garlic, Ginger, Naan Bread, Onion, Tomato, Tomato Passata, White Basmati Rice
What is the nutritional information of Butter Chicken Mince Curry?
Calories: 1010, Carbs: 78 grams, Fat: grams, Protein: 42.4 grams, Sugar: 22.4 grams, Salt: 773 grams
How do I prepare Butter Chicken Mince Curry?
SOMEBODY SAY SAMBAL?: In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge. GOLDEN CHICKEN: Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pot and set aside. PREP: Peel the onion and roughly dice. Peel and grate the garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander. CREAMY BUTTER SAUCE: Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add ½ the grated garlic, the grated ginger, and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 100ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning. WARM UP THE BELLY: Make a bed of the rice and top with the creamy butter chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander. RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid 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. GARLIC NAAN: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
What should be prepared from my kitchen to make Butter Chicken Mince Curry?
Butter Chicken Spice, Chicken, Chicken Mince, Cream, Fresh Coriander, Garlic, Ginger, Naan Bread, Onion, Tomato, Tomato Passata, White Basmati Rice
How many calories does Butter Chicken Mince Curry have?
1010 calories
How much fat content does Butter Chicken Mince Curry have?
grams