Nothing quite satisfies the taste buds like a flavourful butter chicken curry. Sided with rice and a refreshing sambal. Now go on, hurry and start the curry!
Butter Chicken Mince Curry
Butter Chicken Mince Curry
with fresh coriander & fluffy rice
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Butter Chicken Spice
- Chicken
- Diced Onion
- Free-Range Chicken Mince
- Fresh Coriander
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Ground Ginger
- Tomato
- Tomato Passata
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
RICE
Place the rinsed rice in a pot with 200ml 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.
CREAMY BUTTER SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 1-2 minutes (shifting occasionally). Add the grated garlic, the ground 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, 8-10 minutes (stirring occasionally). Loosen with a splash of water if necessary. Add a sweetener (to taste) 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.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the sambal and garnish with the remaining coriander.
White Basmati Rice - 100ml
Diced Onion - 75g
Free-range Chicken Mince - 150g
Garlic Clove - 1
Ground Ginger - 5ml
Butter Chicken Spice - 20ml
Tomato Passata - 100ml
Fresh Cream - 100ml
Tomato - 1
Fresh Coriander - 3g
RICE
Place the rinsed rice in a pot with 400ml 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.
CREAMY BUTTER SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 1-2 minutes (shifting occasionally). Add the grated garlic, the ground 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, 8-10 minutes (stirring occasionally). Loosen with a splash of water if necessary. Add a sweetener (to taste) 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.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the sambal and garnish with the remaining coriander.
White Basmati Rice - 200ml
Diced Onion - 75g
Free-range Chicken Mince - 300g
Garlic Clove - 1
Ground Ginger - 10ml
Butter Chicken Spice - 40ml
Tomato Passata - 200ml
Fresh Cream - 200ml
Tomato - 1
Fresh Coriander - 5g
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.
CREAMY BUTTER SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Add the grated garlic, the ground 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, 10-12 minutes (stirring occasionally). Loosen with a splash of water if necessary. Add a sweetener (to taste) 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.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the sambal and garnish with the remaining coriander.
White Basmati Rice - 300ml
Diced Onion - 150g
Free-range Chicken Mince - 450g
Garlic Cloves - 2
Ground Ginger - 15ml
Butter Chicken Spice - 60ml
Tomato Passata - 300ml
Fresh Cream - 300ml
Tomatoes - 2
Fresh Coriander - 8g
RICE
Place the rinsed rice in a pot with 800ml 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.
CREAMY BUTTER SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Add the grated garlic, the ground 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, 10-12 minutes (stirring occasionally). Loosen with a splash of water if necessary. Add a sweetener (to taste) 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.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the sambal and garnish with the remaining coriander.
White Basmati Rice - 400ml
Diced Onion - 150g
Free-range Chicken Mince - 600g
Garlic Cloves - 2
Ground Ginger - 20ml
Butter Chicken Spice - 80ml
Tomato Passata - 400ml
Fresh Cream - 400ml
Tomatoes - 2
Fresh Coriander - 10g
Woolies Products in this dish
